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Pat’s Blueberry Muffins

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
    1 dozen

Ingredients

  • 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

Directions

  • 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.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts
1 each: 164 calories, 5g fat (3g saturated fat), 31mg cholesterol, 351mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • Joanna
    May 30, 2020

    My husband absolutely loves these muffins! Always asking for them. They usually seem a bit dry, so I add a little more milk, and of course more berry’s. Also you can use other fruit mixtures, such as banana chocolate chip is really good.

  • richardsonjm80
    Dec 5, 2016

    I was not impressed

  • daniellem02
    Jun 4, 2015

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

  • shannondobos
    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!

  • pammarie77
    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.

  • Jenna092
    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!

  • S.L.F.
    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?

  • SaraKeller
    Jan 5, 2011

    No comment left

  • cklayum
    Dec 30, 2010

    No comment left

  • cdaub
    Jul 20, 2009

    No comment left