There are so many blueberry muffin recipes out there, it would probably be impossible to count them, but I think this is one of the best. It’s easy, amazingly delicious, and out of season you can use frozen blueberries with no problems whatsoever. It takes a grand total of about ten minutes to mix together, so within half an hour you can have hot, fresh muffins using ingredients you probably already have on hand.
To be fair, I don’t remember my Mom actually making blueberry muffins, but this was the handwritten recipe she gave me to use when I expressed an interest in making them when I was a teenager. Although I have tried other recipes, this is the one I always come back to, not only for sentimental reasons, but also because it is just so good.
Makes 10 to 12 large muffins (easily doubled)
¼ cup butter, softened
½ cup sugar
1 teaspoon vanilla
1 cup milk
1½ cups all purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup fresh or frozen blueberries
(if frozen, do not thaw)
Preheat the oven to 350℉ (170℃ or 160℃ for fan ovens). Grease and flour or line a 12 cup muffin tin.
Cream the butter and sugar. Beat in the egg. Add the vanilla and milk and mix thoroughly.
Sift together the flour, baking powder and salt. Stir in the blueberries.
Add the flour and blueberry mixture to the wet ingredients all at once, and stir just to mix. (Batter will be lumpy.)
Spoon into 10 to 12 large muffin cups. Bake for 20 to 25 minutes or until the muffin tops spring back when pressed gently.
These are lovely served warm from the oven, or you can cool them completely and store in an airtight container in the fridge. Bring back to room temperature (or warm briefly in the microwave) before eating. Best consumed within two days.
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