Show Subscription Form

Pat's Blueberry Muffins Recipe
Pat's Blueberry Muffins Recipe photo by Taste of Home

Pat's Blueberry Muffins Recipe

Read Reviews
4.5 5
Publisher Photo
Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Clear Lake, Minnesota.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries, thawed
  • 1 egg
  • 1 cup 2% milk
  • 1/4 cup butter, melted

Nutritional Facts

1 serving (1 each) equals 164 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 351 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine the flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 1 dozen.
Originally published as Pat's Blueberry Muffins in Taste of Home April/May 1998, p31

Reviews for Pat's Blueberry Muffins

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 4, 2015

"This is a great standard blueberry muffin recipe. I like that all ingredients were pantry staples, and readily on hand."

Reviewed Apr. 19, 2015

"I really enjoyed this recipe. I didn't have any blueberries, so substituted saskatoons, which are always in abundance in my freezer. I agree with @pammarie77 - they are the perfect sweetness for the kids. ThIe only reason I didn't give 5 stars is that they were lacking a bit of moisture. I think I'll add a couple tablespoons of our cream next time. My favorite muffin recipes almost always have sour cream. Thanks for the great recipe!"

Reviewed Mar. 23, 2015

"Yummy!! Simple and easy to make. Made as jumbo muffins (makes 6) with similar cooking times. Also liked that the recipe was not too bland and not too sweet. Just right for my toddler to snack on."

Reviewed Oct. 4, 2014

"These were very good and very similar to a box mix. For my own preference, I would prefer them to be sweeter, so I would increase the sugar to at least 1/2 cup. I also thought that there was too much baking powder, but only by a little. Otherwise, very tasty, easy to make, and super quick!"

Reviewed May. 7, 2011

"I love to use butter milk in cake type baked goods, they always seem so much moister. If I were to do that in this recipe, how much would I have to cut the butter amount or would I have to?"

Loading Image