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Wild Blueberry Muffins

Nothing is better than 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.
  • Makes
    1 dozen


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 2-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% 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
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed


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

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  • kimspacc
    Aug 26, 2017

    These were tasty but were not my favorite to make. The batter was thick and difficult to stir. They took much longer than 15 minutes, which is given in the recipe as the prep time.

  • lilydidom
    May 11, 2013

    No comment left

  • Beckyrabel
    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!

  • tamarachronister
    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!

  • kdiehl
    Dec 12, 2010

    Mine turned out very cakey

  • heley
    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

  • 282778
    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.

  • Mrs. Moffitt
    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.

  • whiteflower_pa
    Jul 26, 2010

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

  • Chelle114
    Jun 15, 2010

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