Pat’s Blueberry Muffins
Total TimePrep/Total Time: 30 min.
- 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
- 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 Facts1 each: 164 calories, 5g fat (3g saturated fat), 31mg cholesterol, 351mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 3g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
Dec 5, 2016
I was not impressed
Jun 4, 2015
This is a great standard blueberry muffin recipe. I like that all ingredients were pantry staples, and readily on hand.
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!
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.
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!
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?