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My girls love these Blueberry Muffins. As do our grandchildren. Plump, juicy berries. Tender, sweet crumb.
I have been making this recipe for many years–all the way back to when our daughters were young.
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, “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.
Ingredients for Blueberry Muffins
(See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
Preheat oven to 400°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Spray a muffin tin with baking spray or fill with paper muffin liners. Rinse the fresh blueberries and strain them in a colander. You may also use frozen blueberries without altering the taste of this recipe.
Prepare the Muffin Batter
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
In a glass measuring cup combine the large egg, whole milk and vegetable 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.
Using a rubber spatula, fold in the fresh blueberries, being careful not to over mix.
Try not to overmix the muffin batter, as this practice tends to result in cone heads–muffins with pointed tops. This was one of the first lessons I learned as a girl in my 4-H cooking lessons. Judges do NOT like cone heads–although, they don’t taste any different.
Fill prepared 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. Using a scoop will ensure that all the muffins are the same size when you’re serving them.
Bake in preheated oven for 20-25 minutes until golden brown.
Allow muffins to cool for 2-3 minutes, and then remove from muffin tin and place on wire rack to finish cooling. This recipe makes 12 muffins.
Store leftover muffins in a plastic freezer bag or sealed container. You may freeze the muffins for 2-3 months or refrigerate up to 5 days.
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Blueberry Muffins
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated 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 (or frozen)
Instructions
- Preheat oven to 400℉. Gather your ingredients so that you have everything you need on the table or counter.
- Spray a muffin tin with baking spray or use paper muffin liners. Rinse the blueberries and drain in a colander.
Prepare the Muffin Batter
- In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In a glass measuring cup combine the large egg, whole milk and vegetable oil. Add to the flour mixture, stirring just till moistened.
- Fold in the drained blueberries, being careful not to overmix.
- Fill prepared muffin pans 2/3 full. Bake in preheated oven for 20-25 minutes until golden brown. Makes 12 muffins.
