Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is posted in response to a request. It's my favorite blueberry muffin recipe, and can easily be made ahead and frozen! Prep time includes time to cool before serving.

Ingredients Nutrition

Directions

  1. Cream margarine and sugar; add eggs and vanilla.
  2. Add dry ingredients and milk alternately.
  3. Mash 1/2 cup blueberries and add to above; add rest of whole blueberries.
  4. Grease muffins cups; fill 1/2 full.
  5. Sprinkle sugar on muffin batter.
  6. Bake at 375 degrees for 30 minutes.
  7. Let cool in pan for 30 minutes before removing.
Most Helpful

Although the muffins were moist and delicious, only 2 came out as a whole muffin. The rest came out as tops and bottoms :) I used Pam in my muffin tins to grease them; maybe a butter greasing with flour would help. Also, I found that the batter exceeded the amount to fill the cups only 1/2 full, and I overfilled them. The muffins weren't huge, but because the tops spread out slightly over the muffin tin, it was hard to run a knife around them to release. I likely won't dust with sugar next time either. Tasty recipe anyways, so adapt to your circumstances. Thanks!

Cynsav August 10, 2003

These were very good. The right trexture and amount of blueberries. I added a touch of egg wash to the tops before dusting with the sugar and they came out golden brown. The second time I made them I added 1/2 cup mashed banana instead of blueberries and they were even better. My kids loved them. ;)Erica

Erica_Hildebrand July 09, 2003

YUMM these are really good blueberry muffins!!!!

gdvs4 August 18, 2008