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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


  • 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
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed


  • 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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Beckyrabel User ID: 6765210 6254
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!"

tamarachronister User ID: 1908061 199077
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!"

kdiehl User ID: 3873839 5724
Reviewed Dec. 12, 2010

"Mine turned out very cakey"

heley User ID: 5108751 7096
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"

282778 User ID: 1442442 4029
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."

Mrs. Moffitt User ID: 5325834 7762
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."

whiteflower_pa User ID: 1095086 2192
Reviewed Jul. 26, 2010

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

Chelle114 User ID: 2076564 6252
Reviewed Jun. 15, 2010

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

dwolfsberger User ID: 2522961 199076
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."

StaceyAdamache User ID: 3561566 2493
Reviewed Dec. 16, 2009

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

sheilast User ID: 1315574 2191
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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