These turned out so well! Reminds me of something from a bakery or restaurant!
Jessica Fisher
Yay! So glad to hear it!
Melinda
We are enjoying these. They have a nice unique flavor. Not your traditional blueberry muffin. My batter did not fill 24 muffin cups to the top. I ended up with normal size muffins. I mixed brown and white sugar half/half. The brown sugar gave these a nice richness. I like the idea of adding a little vanilla as Carla suggested. I will add these to our favorites and make them again.
Jessica Fisher
No, it won’t make large muffins if doing 24. My apologies for that. It should have been 12 muffins. So sorry!
Jodi
Our breakfast was same as usual:
Me – coffee
DH – bagel with cream cheese and some greek yogurt
Kids – cereal or whatever else they found
Lunch:
I had a quick sandwich out with a friend I hadn’t talked with a quite a while. DH took a frozen dinner, fruit we had on hand and a salad. Youngest 2 boys ate lunch at school. Oldest ate some leftovers.
Dinner: I roasted a whole chicken, cooked in IP and broiled in oven for some crisp. also made mashed potatoes and used up some canned green beans.
snacks: baked sugar cookies from some dough that needed to be used up in fridge.
Carla
I really wanted something with blueberry but was out of yogurt to do the regular muffins and no lemons in sight. So, I made up a double batch of these for muffins and bread. I am not a HUGE nutmeg fan so I was a bit scared and cut it in half–and added 1/2 tsp. vanilla. The nutmeg had a nice flavor, especially since I used farmer’s market berries which were huge—which meant not as many to a cup. Where there were no berries, the flavor was still there due to the nutmeg.
Jessica Fisher
Yay! Glad to hear that you liked them!
Mindy
Maybe just for reference, but I checked them at 20 minutes and they were already done, overdone, in fact. My oven tends to cook faster (gas), so next time I will check them at 17-18 minutes.
Jessica Fisher
Interesting. Did you use frozen or fresh blueberries?
Mindy
I used frozen blueberries. I did let the buttermilk (milk/lemon juice) & eggs sit out on the counter for 30 minutes before using them.
Dawn
PERFECT timing. I just went blueberry picking and need some good recipes for my scrumptious blue gems.
Abby
yum, just took them out of the oven! I wanted to make blueberry muffins, your timing was perfect!
Geri
These turned out so well! Reminds me of something from a bakery or restaurant!
Jessica Fisher
Yay! So glad to hear it!
Melinda
We are enjoying these. They have a nice unique flavor. Not your traditional blueberry muffin. My batter did not fill 24 muffin cups to the top. I ended up with normal size muffins. I mixed brown and white sugar half/half. The brown sugar gave these a nice richness. I like the idea of adding a little vanilla as Carla suggested. I will add these to our favorites and make them again.
Jessica Fisher
No, it won’t make large muffins if doing 24. My apologies for that. It should have been 12 muffins. So sorry!
Jodi
Our breakfast was same as usual:
Me – coffee
DH – bagel with cream cheese and some greek yogurt
Kids – cereal or whatever else they found
Lunch:
I had a quick sandwich out with a friend I hadn’t talked with a quite a while. DH took a frozen dinner, fruit we had on hand and a salad. Youngest 2 boys ate lunch at school. Oldest ate some leftovers.
Dinner: I roasted a whole chicken, cooked in IP and broiled in oven for some crisp. also made mashed potatoes and used up some canned green beans.
snacks: baked sugar cookies from some dough that needed to be used up in fridge.
Carla
I really wanted something with blueberry but was out of yogurt to do the regular muffins and no lemons in sight. So, I made up a double batch of these for muffins and bread. I am not a HUGE nutmeg fan so I was a bit scared and cut it in half–and added 1/2 tsp. vanilla. The nutmeg had a nice flavor, especially since I used farmer’s market berries which were huge—which meant not as many to a cup. Where there were no berries, the flavor was still there due to the nutmeg.
Jessica Fisher
Yay! Glad to hear that you liked them!
Mindy
Maybe just for reference, but I checked them at 20 minutes and they were already done, overdone, in fact. My oven tends to cook faster (gas), so next time I will check them at 17-18 minutes.
Jessica Fisher
Interesting. Did you use frozen or fresh blueberries?
Mindy
I used frozen blueberries. I did let the buttermilk (milk/lemon juice) & eggs sit out on the counter for 30 minutes before using them.
Dawn
PERFECT timing. I just went blueberry picking and need some good recipes for my scrumptious blue gems.
Abby
yum, just took them out of the oven! I wanted to make blueberry muffins, your timing was perfect!