More Great Recipes: Muffin

Andrea L's Blueberry Muffins recipe

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Member since 2012
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Serves 15 muffins | Prep Time 20 minutes | Cook Time 15 minutes

Why I Love This Recipe

I picked this recipe because my family always used it on Thanksgiving for desserts and it was our main dessert every year. Everybody loved it so we started making it. CHEMISTRY INFORMATIOn:When the muffins grew in the oven it would be a sign or a clue that it’s a chemical change.

PHYSICAL CHANGE: While the muffins are in the oven they heat up which physically changes the look. Before the matter was in the bowl it was taken from the bowl into the pan. Heterogeneous Mixture: Example of heterogeneous mixture in my recipe is blueberries, and eggs. Homogeneous Mixtures: Are water and flour.

Submitted by: "Andrea L"

Ingredients You'll Need

¾ cup butter: Homogeneous Mixture
1 cup sugar: Pure Substance C12H220O1
¾ cup milk: Homogeneous Mixture
1 egg: Heterogeneous Mixture
1 ¾ cup sifted flour: Homogeneous Mixture
2 ½ teaspoon baking powder: Homogeneous Mixture
½ teaspoon salt: Pure Substance (NaCl)
1 cup blueberries: Heterogeneous Mixture
1 tablespoon flour: Homogeneous Mixture


Add milk and egg and beat until smooth. You have now created a mixture.

Sift together flour

baking powder and salt.

Add to creamed mixture.

Mix until moistened.

Toss blueberries with flour and fold into batter.

Fill a well-greased muffin pan ⅔ full with the batter.

Bake 400 degrees for 20 minutes.

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