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Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Source: Everyday Food, May 2008
Total Time Prep Yield

Ingredients

Directions

Variations

Corn
In Step 2, reduce flour to 1 cup, and add 3/4 cup yellow cornmeal.

Bran-Raisin In Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon; replace butter with 3/4 cup vegetable oil (such as safflower). At the end of Step 2, fold 3/4 cup raisins into batter.

Chocolate-Chip
At the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.

Blueberry At the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.

Cherry-Pecan
At the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.

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Reviews

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How would you rate this recipe?
4
  • msrifka
    28 FEB, 2017
    This is my favorite blueberry muffin recipe. Everyone loves it.
    Reply
  • gcso62yahooco
    4 DEC, 2016
    I found the finished muffins to be dryer than I'd prefer. The base is not sweet enough on its own; adding sweet add-ins contribute greatly to the sweetness (we used milk chocolate chocolate chips rather than semi sweet) but if the add-in isn't sweet, additional sugar would help particularly if the sanding sugar option isn't used. Otherwise this is a straightforward and simple recipe that ought to produce repeatable consistent good but not excellent muffins.
    Reply
  • rachelsanders78
    1 MAY, 2016
    I thought they were great. I added a 1/2 tsp of almond extract. I think it could use a little more vanilla personally.
    Reply

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