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Bonnie’s Blueberry Muffins

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
    1 dozen


  • 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


  • 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.
  • 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.

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Average Rating:
  • JDRMPrice
    Oct 15, 2016

    Taste is ok. But when we took them out of the muffin liners, they stuck the to paper and we had to eat them with a fork. Won't be making again. Maybe if I would have made them in a cake pan, it might have been ok . But I've also tasted better ones.

  • abpeddle
    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
    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
    Aug 29, 2014

    These muffins are so moist and freeze nicely.

  • momotto
    Jan 28, 2014

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

  • cosmicdust
    Jun 5, 2013

    No comment left

  • Lucky4You
    Jul 8, 2011

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

  • dori2
    Jul 21, 2010

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

  • julieanne22
    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!

  • rmjjjamadori
    Jun 11, 2010

    No comment left