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Best of the Best Blueberry Muffins

Best of the Best Blueberry Muffins

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
AUNTLYNNIE

AUNTLYNNIE

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
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Reviews

nonsuchbaker
403

nonsuchbaker

6/28/2007

These are verry good but I'm only giving it four stars since the "to die for blueberry muffins" are slightly better. I made both recipes on the same days and they turned out almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops whereas this recipe is thinner so as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe, and I would strongly recommend using only fresh blueberries.

KELSEYANDTYLERSMOMMY
279

KELSEYANDTYLERSMOMMY

7/22/2006

every year my family loves this recipe. to make the buttermilk - 1/2 cup milk add 1/2 tablespoon of white vinegar and let stand for 5 minutes. easy to make and always comes out great. This year I substituted 3/4 of splenda for the sugar. Nobody complained. Everybody loves them. They are great muffins.

Lori Allison
140

Lori Allison

6/11/2003

These are the best blueberry muffins. This is the exact recipe that I have been using for years except that my recipe called for 1/2 cup milk instead of the 1/2 cup buttermilk. I tried it with buttermilk and found that since nobody tasted the difference, why buy buttermilk unless you are going to use it for other recipes. I ended up throwing out the leftover buttermilk since the smallest container i could find was the quart size and i only needed 1/2 cup.

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