This recipe for blueberry muffins can be made with fresh or frozen blueberries. It has the added zing of lemon zest.
Thank you for this recipe. I used wholemeal flour and full fat milk.These were frozen and taken out each morning for a healthy breakfast on the run. Just delightful. - 14 Jan 2014
These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper. - 31 Aug 2005 (Review from Allrecipes USA and Canada)
I doubled the sugar (and used honey instead), added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular I also left out the lemon zest. We ate the entire pan of them within the evening!!!! They were great and easy to make. - 21 Feb 2005 (Review from Allrecipes USA and Canada)