Comments

  1. I love blueberry muffins. How many blueberries do you put in this normally? I don’t see blueberries in the ingredients list.

    • Jeanette Duckworth says:

      I put two pints of fresh blueberries as my 88 year old father loves blue berries…sooo good…

  2. Jeanette Duckworth says:

    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……

  3. Jean Kuehl says:

    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.

  4. Debbie U says:

    This is a great place to start a family connection! I look forward to sharing my starter and teaching my grandchildren the same!

  5. Hello Ladies,
    One question….can you use frozen or do you have to thaw before baking?

  6. Helen Nicholson says:

    I made a struesal topping for these out of flour, brown sugar and butter and cinnamon…this is perfect for these muffins!

  7. Leaving the rest of the recipe the same, I substituted the blueberries with one cup raspberries. Results are delicious!!!!!

  8. Lindsay says:

    These were great! I’ve made them for work tomorrow. I used olive oil and 2 cups of blueberries but everything else was the same. They taste a bit too vanilla pudding for me, so next time I think I’ll use only one pudding and make it lemon with some zest. There’s also plenty of oil in these so you don’t need to spray or use muffin cups if you are careful. Cups are wasteful and sprays are just ewww on so many levels. Thanks for the recipe!

  9. Lindsay says:

    Oops, sorry. I also omitted the salt. I don’t understand why people still insist of adding minute amounts of salt to baking. It amounts to what – 2 grains of salt per muffin? Can’t taste it.

    • Author Darien Gee says:

      I think the salt is less about flavor and more about how it reacts chemically to other ingredients in the recipe. According to Shauna Sever, “In bread baking, salt controls yeast growth and has a strengthening effect on the gluten in the dough. In pastry-making, it helps cut the oily mouthfeel of buttery doughs and encourages browning.” http://shaunasever.com/2011/06/why-salt-is-important-in-baking.html. Hope this helps and I really appreciate your feedback and Kitchen Notes, Lindsay — keep them coming and thanks for asking great questions!

  10. Samantha says:

    No one has had an issue with metal baking pans ruining the muffins? I haven’t made these yet, but would like to. Most of my AFB recipes I’ve made I bake in Pyrex due to the warning about not using metal. Just wondering!

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