My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (65g)

Recipe makes 18 servings

Calories 166
Calories from Fat 55 (33%)
Amount Per Serving %DV
Total Fat 6.1g 9%
Saturated Fat 3.6g 18%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 38mg 12%
Sodium 120mg 5%
Potassium 50mg 1%
Total Carbohydrate 25.9g 8%
Dietary Fiber 0.9g 3%
Sugars 13.9g
Protein 2.6g 5%

detailed view...

how is this calculated?

The Best Blueberry Muffins

Recipe #50719 | 35 min | 10 min prep | add private note

By: KRUSTY
Jan 10, 2003

Very tasty.

SERVES 18 (change servings and units)

Ingredients

For Topping

Directions

  1. 1
    Heat oven to 375°.
  2. 2
    Grease 18 regular-size muffin cups (or 12 large size muffins).
  3. 3
    In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. 4
    Add eggs one at a time, beating after each.
  5. 5
    Beat in vanilla, baking powder and salt.
  6. 6
    With spoon, fold in half of flour then half of milk into batter; repeat.
  7. 7
    Fold in blueberries.
  8. 8
    Spoon into muffin cups and sprinkle topping onto each muffin.
  9. 9
    Bake 20 to 30 minutes, until golden brown and springy to touch.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: Shelly #5

On Jan 27, 2010

I made these tonight to go with our potato soup. They were so delicious! We liked how they were not too sweet and how the texture was light and fluffy! Thanks!

1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • From: momtotwo

    On Jan 27, 2010

    When I first read this I thought, "Really...the BEST?" Well, this skeptic is now convinced. These muffins are moist and fruity and delicious. I will not make any other blueberry muffin again. Thank you so much for this wonderful recipe.

    1 person found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Ismy Echo

    On Aug 21, 2005

    Great muffin, really all you could ask for in a muffin. The preparation was very easy, as well. I think this would be a great recipe to adapt to other fruits and flavors, as well. If you are using frozen berries, try coating them in cornstarch, to help catch some of those juices that turn the batter blue. You can even coat them and then return them to the freezer, to get maximum resistance to turning the batter blue. This method also helps to keep the berries from sinking in the batter and keep them well distributed, but won't affect the recipe at all. Thank you Krusty for helping to make a wonderful breakfast on a Saturday morning with this great recipe

    29 people found this review helpful

  • Was this review helpful to you? YES | NO
  • reviewer icon

    From: Steve_G

    On Sep 9, 2003

    These are very good and quite unique. Not really a muffin. By utilizing the creaming method then alternating the flour and milk they are really a yellow cup cake with blueberries.

    28 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 239 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2010 Scripps Networks, Inc. All rights reserved