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You are here: Home / baking / Jeanette’s Muffin Formula: Blueberry Muffins

Jeanette’s Muffin Formula: Blueberry Muffins

July 16, 2014 by Suzie the Foodie 10 Comments

Jeanette's Muffin Formula: Blueberry Muffins
Printer-Friendly Recipe

Thanks Jeanette for sharing this muffin formula with me! I adapted to make blueberry muffins. I have become addicted to the ones at Tim Hortons but prefer to make them myself.

The Recipe

Jeanette's Muffin Formula: Blueberry Muffins

You will need 

1 cup of yogurt and 
1 cup of quick oats.

Jeanette's Muffin Formula: Blueberry Muffins

Stir together and let soak for 20 minutes.

Jeanette's Muffin Formula: Blueberry Muffins

Add 
3/4 cup brown sugar, 
1 egg and 
1/2 cup of oil. 
Mix together.

Jeanette's Muffin Formula: Blueberry Muffins

Mix 
1 cup flour, 
1/2 tsp baking soda, 
1 tsp baking powder, 1/4 tsp salt (my addition) and 
1 cup of the fruit of your choice or chocolate chips.

 I added 1 cup of frozen blueberries. (For apple – shred 1 apple and add cinnamon.

)

Jeanette's Muffin Formula: Blueberry Muffins

Combine wet and dry ingredients until just mixed together.

Jeanette's Muffin Formula: Blueberry Muffins

Divvy dough into well-greased or paper-lined muffin tins. Sprinkle brown sugar on top

 (which I forgot to do) and bake in a preheated 400F oven for 20 minutes. Makes 12 muffins.

Jeanette's Muffin Formula: Blueberry Muffins

I was worried these were going to be over-baked because they were so dark. I got them out of the tins right away and onto a cooling rack.

Jeanette's Muffin Formula: Blueberry Muffins

The brown crust was actually quite tasty and delicious and the muffins were very tender. Not exactly like Tim Hortons but pretty damn awesome and probably much healthier. Next time I probably will bake them longer at 375F instead and I insist you add the salt I recommended.

I give this recipe four out of five wooden spoons. Thanks Jeanette!

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Filed Under: baking, blueberries, muffins, recipe

Comments

  1. Lucy says

    July 16, 2014 at 1:27 pm

    I am going to make these. They look so good. And yes, every muffin, ie., items need salt.

    Reply
    • Suzie Ridler says

      July 16, 2014 at 4:19 pm

      I hope you enjoy them Lucy and Wayne added 1/2 tsp of salt and turned down the heat in his convection oven and they turned out great. 🙂

      Reply
  2. Debra She Who Seeks says

    July 16, 2014 at 1:33 pm

    Damn, now I want — no, NEED — muffins!

    Reply
    • Suzie Ridler says

      July 16, 2014 at 4:19 pm

      I feel your pain!

      Reply
  3. wayner100 says

    July 16, 2014 at 3:51 pm

    Made these myself this morning after an exchange with Suzie yesterday . Baked at 375 in convection oven in silicon pans . Bottoms were golden, the muffins were moist and VERY delicious. I boosted the salt to 1/2 tsp. which I’ve found to be the usual amount for recipes of this size. Like Suzie I forgot the sugar on top and my muffins were a little blond. Maybe next time a little sprinkle of Plantation Sugar will help .

    Reply
    • Suzie Ridler says

      July 16, 2014 at 4:20 pm

      That’s great Wayne, well done and next time I might do 1/2 tsp of salt too. I like them without the crumble but yes, some granulated sugar might be a good idea. Thanks for the update Wayne!

      Reply
  4. The Happy Whisk says

    July 16, 2014 at 5:24 pm

    Blueberries and oats. I do that combo too. Gooooood stuff. And love the font you picked. Well done you.

    Reply
    • Suzie Ridler says

      July 17, 2014 at 3:39 pm

      I was surprised how well that combo worked! Thank you. I got that font via Flickr. 🙂

      Reply
  5. peppylady (Dora) says

    July 17, 2014 at 3:48 am

    It been so hot I haven’t done any baking. But hopeful sometime I can get some blueberries planted. There so good.
    Coffee is on

    Reply
    • Suzie Ridler says

      July 17, 2014 at 3:40 pm

      I can totally understand, if it’s hot then yeah, not making muffins. Been a little cooler and dark here but the humidity is horrid.

      Reply

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