Bonnie's Blueberry Muffins Recipe

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I combined a favorite yellow cake recipe with a muffin recipe to come up with this light, sweet muffin when we first opened the restaurant in 1980. At that time, we were the only ones int he area who served muffins. Now many restaurants feature homemade muffins, but somehow my blueberry variety has always remained a favorite with our guests.—Bonnie Ebenhoeh, Heritage House, Chesaning, Michigan
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • Additional melted butter and sugar

Nutritional Facts

1 each: 204 calories, 7g fat (4g saturated fat), 52mg cholesterol, 271mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein .


  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in the milk, butter, nutmeg and vanilla; add to dry ingredients. Stir just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Brush tops with additional melted butter; sprinkle with sugar. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Bonnie's Blueberry Muffins in Taste of Home April/May 1994, p51

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abpeddle 229263
Reviewed Jul. 9, 2015

"I have been making these muffins since the recipe first came out in the magazine, and they are my favorite blueberry muffin recipe....I return to it time after time."

chocolateformyfour 217429
Reviewed Jan. 10, 2015

"These are absolutely perfect. The best blueberry muffin recipe ever. Once I tried it I quit looking for any other recipe. They also work great as dairy free. I just use almond milk and oil instead of milk and butter. They are not as rich but still fantastic."

NanZim 6529
Reviewed Aug. 29, 2014

"These muffins are so moist and freeze nicely."

momotto 8797
Reviewed Jan. 28, 2014

"I had to make these tonight and I am so happy I did...Love them."

Lucky4You 8791
Reviewed Jul. 8, 2011

"These are great! They are moist and taste wonderful. Wold make again and again."

dori2 2721
Reviewed Jul. 21, 2010

"To dense...more cakelike then muffins, taste was not bad..but won't make again."

julieanne22 5411
Reviewed Jun. 20, 2010

"These are really wonderful. They're not crumbly, they're soft and moist. I made them in with a extra-large muffin pan...bake on 350 degrees for 35 mins.

It could be a great change of pace for a child's lunch....muffin, hard boiled egg, piece of fruit or fruit salad and milk. Yummm!"

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