Best-Ever Blueberry Muffins Recipe

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Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.—Elaine Clemens, Birch Run, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2-1/2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1-1/2 cups fresh blueberries

Nutritional Facts

1 each: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 204mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 5g protein


  1. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. Remove to a wire rack to cool. Yield: about 1 dozen.
Originally published as Best-Ever Blueberry Muffins in Country Woman July/August 1995, p35

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Reviewed Mar. 23, 2016

"These were delicious. Moist and flavorful. I did add a tsp. of vanilla but otherwise followed the recipe."

Reviewed Dec. 9, 2014

"I have had this recipe a long time and my whole family just loves these muffins. Simple, easy, and delicious. I always add vanilla to mine."

Reviewed Feb. 11, 2014

"These muffins are dry and tasteless."

Reviewed Dec. 8, 2013

"I doubled this recipe because I had a lot of buttermilk I needed to use up. I used the eggs, but substituted egg whites for half. I also used frozen blueberries because that's what I had on hand. I ended up adding an extra splash of buttermilk to my batter after I mixed everything, as I felt the batter was too stiff without it. The muffins were very good."

Reviewed Aug. 6, 2013

"Pick up my blueberry this morning made the muffins this afternoon great muffins eat two was so good with warm butter did not have the buttermilk on hand so i add one tablespoon of vinaigar with the my cup of milk for the buttermilk and it was good make me eighteen muffins i will make it again ."

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