Blueberry muffins

Blueberry muffins

Blueberry muffins

Blueberry muffins photo 1
Blueberry muffins photo 2
Blueberry muffins photo 3


  • vanilla - 1 tsp
  • milk - 1/2 c
  • salt - 1/2 tsp
  • baking powder - 2 tsp
  • all-purpose flour - 2 c
  • plus 1 Tbsp - 1 c
  • egg, lightly beaten - 1 item
  • lightly salted butter, melted and cooled - 1/2 c
  • fresh or thawed, drained frozen blueberries - 2 c
  • walnut pieces optional - 1/2 c

How to make blueberry muffins:

Preheat oven to 400°. Grease twelve 3-inch by 1 1/4-inch muffin cups. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. In another bowl stir together milk, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup blueberries and stir into batter with a few quick strokes; stir in remaining blueberries and walnuts.

Spoon batter into prepared muffin cups and sprinkle with the remaining 1 tablespoon sugar. Bake 20 to 25 minutes, or until a toothpick inserted in center of one muffin comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm, or cool completely and store in an airtight container at room temperature. These muffins freeze well.

Recipe categories: Breads, Quick breads, Muffins.

Blueberry muffins
Average rating: 4 of 5, total votes: 5
Cook. Time: PT0M
Total Time: PT0M

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Related ingredients:
butter, softened, sugar, cream cheese, eggs, vanilla, milk, swiss cheese, sliced
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