Back to Best-Ever Blueberry Muffins

Print Options

 
 
 

Card Sizes

 
 
 
 Print

Best-Ever Blueberry Muffins Recipe

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. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Best-Ever Blueberry Muffins

Sort By :
MY REVIEW
BeFrog
Reviewed Jul. 18, 2016

"This is my 4th time to make these this season! YUM! Perfect muffins! I added 1 tsp. of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! I also tossed my blueberries in ? of the flour to "hold in the juices" so the muffins wouldn't turn all purple and muddy looking! Very delicious! I wish I could add a photo, they are pretty muffins!"

MY REVIEW
lkleditz
Reviewed Mar. 23, 2016

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

MY REVIEW
LauriePar
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."

MY REVIEW
gallantone1
Reviewed Feb. 11, 2014

"These muffins are dry and tasteless."

MY REVIEW
karsmitty2
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."

MY REVIEW
corinnakarine
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 ."

MY REVIEW
mjbeagles
Reviewed Jul. 8, 2013

"These really are the best ever muffins. The amount of berries is just right, and the texture is very pleasing. I did half wheat/half white flour, and added the juice and rind of 1 fresh lemon to enhance the flavor. Next time, I may add some chopped walnuts."

MY REVIEW
zolasherman
Reviewed Nov. 29, 2012

"I loved the ease of this recipe. It was not so sweet and even my diabetic husband could partake of this wonderful treat. This is definitely a "keeper" recipe. Also, I got 18 muffins out of this, instead of 12!"

MY REVIEW
countrysidegirl
Reviewed Nov. 12, 2011

"Wow! I absolutely hate trying muffin recipes, but this is great. The batter will be thick. I actually scooped it out with spoons like cookie dough (not quite that thick but almost). I had my doubts but baked them anyway. Husband and son loves them! Definitely a keeper!"

MY REVIEW
wetbarbhal
Reviewed Jun. 24, 2011

"These muffins are excellent. My son will be making this recipe to enter at a fair for a 4-H project."

Loading Image