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When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in muffins.
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Nutritional Facts 1 serving (1 each) equals 280 calories, 13 g fat (4 g saturated fat), 49 mg cholesterol, 205 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Cream Muffins in Country June/July 1992, p47
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Aug. 06, 2010 by gcjmorgan
makes 2 awesome loaf pans
Reviewed on Aug. 01, 2010 by lisaskov
Great recipe. I wanted some bigger muffins so I used a jumbo pan - 1/2 cup of batter in each cup. 25 minutes at 375. Wonderful.
Reviewed on Jun. 27, 2010 by 22-dancer-22
I thought these muffins were delicious, but I did change a couple things. I substituted lemon yogurt for the sour cream and I used a streusel topping. This was made from 1/4 C. flour, 2 T. brown sugar, 1/2 t. cinnamon, and 1 T. cold butter. Just mix these ingredients together and sprinkle it on the muffins before baking.
Reviewed on May. 25, 2010 by LouannPearson
I have made these muffins a millon times and they are just as good from the first day I made them.Awsome!
Reviewed on Apr. 14, 2010 by sway
These sound delidious. We love any thing with blueberries. I have a question? Do you think I could bake this in a 9X13 pan and cut it into squares?
Reviewed on Apr. 14, 2010 by Jangirl
I halfed this recipe and it turned out great. I used frozen blueberries. I would definately make this recipe again!! A+
Reviewed on Apr. 09, 2010 by 1burrill
Loved these! I used 2 egg whites and 2 whole eggs instead of 4 whole eggs, 1 cup unsweetened applesauce instead of oil and fat-free sour cream. Still turned out moist and rich tasting! My whole family loves them!
Reviewed on Mar. 20, 2010 by kehi74rn
I'm usually lousy at baking muffins. These were moist and delicious. I threw away all my other blueberry muffin recipes.
Reviewed on Mar. 18, 2009 by vbange
These muffins have a wonderful flavor. Richer tasting than ordinary blueberry muffins. They are the best I've ever had. Truly special.
Reviewed on Jan. 18, 2009 by Kertie
These are the best blueberry muffins I've ever had.
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