Old-Fashioned Blueberry Muffins Recipe

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Old-Fashioned Blueberry Muffins Recipe
Old-Fashioned Blueberry Muffins Recipe photo by Taste of Home
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Old-Fashioned Blueberry Muffins Recipe

Read Reviews
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Publisher Photo
AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any leftover she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh or frozen blueberries

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Old-Fashioned Blueberry Muffins in Reminisce April/May 2007, p 50

Nutritional Facts

1 each: 192 calories, 5g fat (3g saturated fat), 47mg cholesterol, 220mg sodium, 33g carbohydrate (15g sugars, 2g fiber), 4g protein.

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh or frozen blueberries
  1. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; 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 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Old-Fashioned Blueberry Muffins in Reminisce April/May 2007, p 50

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Reviews forOld-Fashioned Blueberry Muffins

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Loiscooks User ID: 3656565 154160
Reviewed Aug. 13, 2012

"I've made these twice. The recipe is easy and the muffins are delicious. Good recipe."

MY REVIEW
rosebud75480 User ID: 4024466 151468
Reviewed May. 10, 2010

"I loved the muffins And the next time I made it I made in a loaf pan and it was great too Next time I'm going to try putting raisins instead of blueberries."

MY REVIEW
redhummert User ID: 4316524 151907
Reviewed Sep. 12, 2009

"Lovely, simple flavor. Best the day they are baked, a bit tough the second day. Would make again. They also won a 2nd place ribbon in my local fair!"

MY REVIEW
laceyaileen User ID: 1213611 166174
Reviewed Aug. 15, 2009

"they taste great. though i was out of vanilla, so i put a tsp of lemon juice in instead. still tasted great. i dont know though, they almost seemed too dry or something, but had excellent flavor, i thought."

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