Best Blueberry Muffins

And these truly are “the best”!


1/2 cup butter

1 tsp vanilla

1/4 tsp salt

2 cups all purpose flour

1 cup sugar (white)

2 large eggs

2 tsp baking powder

2 1/2 cups blueberries

1/2 cup milk



Heat oven to 375°F .

Beat butter until creamy. Add sugar and beat until fluffy. Add eggs, 1 at a time. Beat in vanilla, baking powder, and salt.

Fold in blueberries, flour & milk. Drop into greased or lined muffin tins.

Bake for 25 to 30 minutes, or until the edges go slightly golden brown and a pick comes out clean.


–Recipe by Jean S.


3 Comments Add yours

  1. jennifer says:

    Bestest childhood memories. I remember trying to pick out the ones with the fewest blueberries! 🙂 So yum!

  2. Christina Sommerdyk says:

    I imagine they’d also be quite tasty with cranberries! And if I recall, you can put the blueberries in frozen or fresh; it will just take a little longer if they’re frozen.

  3. Stacey says:

    I used mixed frozen red berries in one of those new silicone muffin trays. It took 25 min @ 175 degrees celsius. I added about 1/2 t of cinnamon which worked really well with the tartness of the cranberry and red currents.

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