Gives it that little something extra. These muffins are perfect! It turned out wonderful. Awesome muffins! Thanks! Wow wow wow! I had never had any luck with muffins. Why do you lower your star rating because your oven is running hot? The recipe was so easy to follow. I had to do that in my previous oven. Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven. This has never happened to me, they are delicious just not so pretty. Hi Keyana, Unfortunately oil won’t work with this recipe. These were the best blueberry muffins I have ever made. I love your recipes. It’s the only recipe I use now. You’ll know that you’ve done this if the muffins also turn out tough and chewy. Hope you enjoy! hello, my blueberries seem to sink no matter what I do, toss in flour, cornstarch etc… do you do anything to keep them from sinking ? Made them last summer when the blueberries were plentiful and sweet. First time making blueberry muffins. Thank you for sharing your recipe. If I make these again, I’ll probably check on them after 20 mins. Hope that clarifies! The blueberries give off juice and can cause the muffins to stick. Do not overmix. Blueberry muffins were very Very good and enjoyed by all. I love all of your recipes !! I used dark brown sugar on the top as well. Truly the best don’t change anything. I can’t wait to dig in. I have made one of those fussier recipes, which was by far my favorite, until now. I’m guessing you measured the flour incorrectly (too much) — that’s the only thing that would explain the dry batter and so many extra muffins. They are full of flavor and the turbinado sugar on was the perfect touch. This will be my go to blueberry muffin recipe from now on!! Please let me know how they turn out! Thank you! I am thrilled with the outcome. Thanks and also thank you for the continuing declicious recipes. Thanks Jenn for the recipe. They are from our tree. I’d love to hear how they turn out! Delicious blueberry muffins! I’d keep the oven temperature the same. This would make far more than 12 muffins and I was right. Hi Tammi, Just replace the almond with more vanilla. Made it numerous times! Although I baked them for 30 mind, my muffins were dry and a little tough at the top. Maybe it was because we didn’t add the turbinado sugar but these were just ok, certainly not the best. Thx! wow, weird. I am confused on the amount of blueberries… 2 cups n 1/4 or 1/4 and 1/4… thanks, My daughter came home and said she needed to bring muffins to school the next day. Delicious! However I like more complex flavored so I will add cardamom next time to my taste. Please post more delectable recipes. Hi Hannah, If you plan to make them in advance, I would place them in an airtight container lined top and bottom with paper towels to absorb moisture. They made me seem like a great baker, which I’m usually not, so I really appreciated this recipe! Soooo delicious. Many thanks for sharing your talents with us, Jenn! Finally got around to making my first blueberry muffins tried this receipe and they turned out gr8 ! I’d line a sealable container with a sheet of paper towels. Spoon the batter into the muffin cups 3/4 full. How much did you add? This is now my go-to recipe. Excellent. I was wondering if I can bake the muffins at 425 degrees for first 5 minutes and then turn it down to 375 degrees for remaining baking time? I have an entire carton of buttermilk at home that I would like to use. With the nice texture of this muffin dough, that should give a wonderful outcome as well. Also, any hints for mini muffins vs regular size? Are they from the same recipe, or an alteration? Yes, if you want to convert this to a loaf, I’d reduce the oven temp to 350 degrees and start checking it for doneness at about 45 minutes. Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.

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