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Wild Blueberry Muffins Recipe

Nothing is better then a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 2-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
  • STREUSEL TOPPING:
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed

Directions

  • 1. In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes. Yield: 1 dozen.

Nutritional Facts

1 each: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein .

Reviews for Wild Blueberry Muffins

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MY REVIEW
Beckyrabel
Reviewed Jul. 8, 2012

"I found this receipe several years ago on this site. My family love it and my kids beg each year for me to make it when our blueberries get ripe. I have also substituted with cramberries. This is a family requested receipe every year!"

MY REVIEW
tamarachronister
Reviewed Dec. 3, 2011

"I was afraid if I used all the streusel topping that the muffins would be too sweet, so I used maybe half of it. It was just perfect for my taste. I loved that they were so light and fluffy, not too sweet, and we could taste the blueberries as well. Excellent recipe - I'm freezing some to have home made goodies on hand when friends drop in. They go great with milk or coffee!"

MY REVIEW
kdiehl
Reviewed Dec. 12, 2010

"Mine turned out very cakey"

MY REVIEW
heley
Reviewed Nov. 9, 2010

"Very dry mixture I thought maybe too much flour. Fine after they baked and the topping made them better. I think I will stick to my Mother's recipe"

MY REVIEW
282778
Reviewed Aug. 8, 2010

"Texture was a little dry and they were not sweet at all. I prefer my muffins a little sweeter as we somtimes have them as a dessert. Will probably not make again."

MY REVIEW
Mrs. Moffitt
Reviewed Aug. 3, 2010

"Very good. Made these for a sunday morning breakfast and I have to agree that they are just right when it comes it sweetness. Just make sure you add the streusel topping. That's what really makes it good. :) I made them with fresh blueberries and they were just wonderful."

MY REVIEW
whiteflower_pa
Reviewed Jul. 26, 2010

"Really good muffins. Everyone loved them. Not too sweet, a great breakfast muffin."

MY REVIEW
Chelle114
Reviewed Jun. 15, 2010

"Too bland! I won't be saving this recipe."

MY REVIEW
dwolfsberger
Reviewed May. 1, 2010

"Excellent recipe. Not too sweet. Just enough blueberries. Wonderful texture and crumb. Streusel topping was the perfect topping. Picky husband ate one before they were cool, went back for seconds and even said they were good. (High praise from one who generally says everything is O.K.) I already plan to bake more for visiting company."

MY REVIEW
StaceyAdamache
Reviewed Dec. 16, 2009

"These are excellent! I plan to made another few batches and freeze them for after our baby's arrival!"

MY REVIEW
sheilast
Reviewed Sep. 21, 2009

"I tried this recipe and the muffins were wonderful! I was lucky to have any left the next day since my husband wouldn't stop eating them. I already plan on making them again tonight."

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