Submitted by: Anne M. Alesauskas | Annie Bakes
Image (c) Anne M. Alesauskas | Annie Bakes
“Plump fresh blueberries make these muffins a breakfast treat!”
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24
Yield: 24 muffins
Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups flour
2 small boxes vanilla instant pudding
1 tablespoon each of cinnamon and sugar to top the muffins
1 cup of blueberries
Directions
- Preheat oven to 325° F (165° C).
- In a large mixing bowl, add ingredients and mix well.
- Line muffin tin with cupcake wrappers.
- Fill muffin cups halfway.
- Dust the tops with a mixture of cinnamon sugar.
- Bake for 20 minutes or until toothpick inserted in the center comes out clean.
- ENJOY!
Kitchen Notes
From Anne M. Alesauskas: “For an easy fill of the cupcake wrappers, use an ice cream soup. If you use the jumbo muffin tins, plan on cooking for 45 minutes. The freshness of the blueberries is what comes through in this recipe.”
Image Gallery
L to R: batter (c) Stacie Gorkow | Sincerely Stacie
I love blueberry muffins. How many blueberries do you put in this normally? I don’t see blueberries in the ingredients list.
Hi Terri…it is 1 cup. Add more if you want more blueberries!
I put two pints of fresh blueberries as my 88 year old father loves blue berries…sooo good…
Today I made blueberry muffins and a bluberry bundt cake. We live in Nacogdoches Texas and every year there is a bluberry festivel in Juns…I am putting the Lemon Glaze on the cake and these are oh so YUMMY……
Why use cupcake wrappers? If you spray the cupcake tins with vegetable spray – yes, use an icecream scoop for easy portioning – the muffins come out easily, and you avoid having much of the muffins sticking to the wrappers, a waste all the way around, and much less messy.
Yes that is a great tip, Jean! I often do not bake with wrappers unless I’m wanting to eat one on the run or give them away.
Thanks for stopping in and sharing with the Kitchen! Pop on over at the Kitchen Table Forum and share your tip! We’d love for you to share it.
This is a great place to start a family connection! I look forward to sharing my starter and teaching my grandchildren the same!
Thank you Debbie! Welcome to the Kitchen.
Hello Ladies,
One question….can you use frozen or do you have to thaw before baking?
Hi Betty,
You’ll want to defrost the berries by running under lukewarm water and pat dry before adding. If not using fresh, you will want to mix all of the ingredients in step 2 except for the berries. Once mixed, fold in the berries in carefully.
Have fun baking!
I made a struesal topping for these out of flour, brown sugar and butter and cinnamon…this is perfect for these muffins!
Leaving the rest of the recipe the same, I substituted the blueberries with one cup raspberries. Results are delicious!!!!!