The original recipe says the yield is 12 muffins. It did not indicate a special muffin pan or baking cups. Using regular size muffin tins yielded 24 average-sized muffins for me.
How to freeze muffins tips
- Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags.
- Label with the name of the recipe and the date.
Baked products should be stored at 0°F or lower. Muffins can be stored frozen for up to 3 months and be sure to use within the recommended storage time for the best flavor and texture.
Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven as directed below:
For microwave oven, place unwrapped muffin on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 30 seconds for each muffin.
For conventional oven, heat foil-wrapped muffins at 350°F 10 to 15 minutes, depending on the size of the muffins.
How to make blueberry muffins
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Blueberry Muffins Supreme Recipe
- 3 cups all-purpose flour
- 3/4 tsp salt
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1 cup sugar
- 4 Tbs. butter, softened
- 1/4 cup unsweetened applesauce
- finely grated zest of 1 lemon or orange
- 2 Tbs vegetable oil
- 2 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 tsp vanilla
- 2 cups fresh blueberries
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We love blueberries too. I make muffins with blueberries and strawberries. This year we got zero strawberries though. Your muffins look delicious.
oh I love blueberry muffins.