Blueberry Muffins

Blueberry Muffins

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My girls loved Blueberry Muffins. As do our grandchildren. After all these years, this recipe is still one of our favorites. Plump, juicy berries. Tender sweet crumb. Click to Tweet

My girls love these Blueberry Muffins. As do our grandchildren. 

One of my favorite “grandma” moments was helping our granddaughter Emma make these muffins when she was staying with us one weekend. She loves blueberries, and she loves to cook. I called her into the kitchen and told her to hop up onto a chair because we were going to bake something. I pulled her hair into a ponytail and tied a small apron around her waist. Then we commenced to cook.

With all the ingredients, bowls, and measuring tools before her on the table, she licked her lips, ready and eager to begin mixing. One-by-one we went through the steps. And at the end of the process she said this:

“Grandma, I love your blueberry muffins. They’re so good.”

Ah, grandchildren. They’re pretty precious. And Emma’s right. These muffins are good!

After all these years, this recipe is still one of our favorites.

Plump, juicy berries. Tender sweet crumb.

Ingredients Needed to Make These Muffins

  • all-purpose flour
  • sugar
  • baking powder
  • salt
  • large egg
  • whole milk
  • vegetable oil
  • fresh blueberries

Instructions

Preheat oven to 400 degrees. In a medium bowl, combine the flour, sugar, baking powder, and salt.

In a glass measuring cup combine the egg, milk and oil.

Make a hole in the center of the flour mixture. Pour the milk mixture into the center and stir it into the flour, just till moistened.

Over mixed muffins will have cone heads.

Using a rubber spatula, fold in blueberries, being careful not to over mix. Over mixed muffins will have cone heads–something we learned at our 4-H cooking meetings. Judges do not like cone heads–although, they don’t taste any different.

Fill greased or paper cup-lined muffin pans 2/3 full. I like to use a muffin scoop to drop the batter into the muffin tin. It’s another one of those handy little gadgets my grandma introduced me to. Bake for 20-25 minutes until golden brown. This recipe makes 12 muffins.

I like to serve Blueberry Muffins on weekends with Weekend Brunch Casserole or Breakfast Quiche. Or even with boiled eggs and a dish of yogurt.

See more Muffin Recipes Here.  More Blueberry Recipes Here.

Recipe for Blueberry Muffins

Blueberry Muffins

My girls love these muffins. Enjoy!
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Course: Breads
Cuisine: American
Keyword: Blueberries, Breakfast, Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Muffins

Equipment

Glass Mixing Bowls
Glass Measuring Cups
Cookie Scoop
Muffin Pan

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 large egg beaten
  • 3/4 cup whole milk
  • 1/3 cup vegetable oil
  • 1 1/2 cups fresh blueberries

Instructions

  • Preheat oven to 400 degrees. In medium bowl, combine the flour, sugar, baking powder, and salt.
  • In a glass measuring cup combine the egg, milk and oil. Add to the flour mixture, stirring just till moistened.
  • Fold in blueberries, being careful not to overmix.
  • Fill greased or paper-lined muffin pans 2/3 full. Bake for 20-25 minutes until golden brown. Makes 12 muffins.
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