Blueberry Muffins

Muffin Recipes | 0 comments

Blueberry muffins – yummy! I like to make these when I can get fresh blueberries. Frozen berries are fine, but they just turn your batter blue.

Blueberry Muffins

Joan Donogh
These muffins are made with the cake method rather than the usual muffin method, and as a result they are very light and fluffy.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 muffins


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 1/2 - 2 cups blueberries fresh or frozen


  • Soften butter to room temperature. Preheat oven to 375 degrees F.
  • In a small bowl combine flour, baking powder and salt.
  • In a medium bowl, beat butter until fluffy, beat in the sugar and eggs. Add vanilla.
  • Stir flour mixture into the butter mixture, alternately with milk. Fold in blueberries.
  • Fill muffin tins which have been greased or lined with paper muffin cups.
  • Bake for 25 to 30 minutes.



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