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    You are in: Home / Recipes / Blueberry Muffins Recipe
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    Blueberry Muffins

    Blueberry Muffins. Photo by Bayhill

    1/16 Photos of Blueberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    PaulaG's Note:

    This is a recently adopted recipe of mine. My DS loves blueberry muffins so I had to adopt these for him. I reduced the amount of topping as well as amount of butter in the batter. These remind me of bakery style muffins.

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    Units: US | Metric

    Crumble Topping



    1. 1
      To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
    2. 2
      Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
    3. 3
      To make the blueberry muffins, preheat the oven to 350 degrees F.
    4. 4
      Generously butter or grease six 8-ounce jumbo muffin cups.
    5. 5
      If using fresh blueberries, rinse and thoroughly dry the berries.
    6. 6
      In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
    7. 7
      In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
    8. 8
      In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
    9. 9
      Whisk in the vanilla and melted butter.
    10. 10
      Pour the buttermilk mixture into the well.
    11. 11
      Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
    12. 12
      If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
    13. 13
      Add the blueberries and fold in just to distribute evenly taking care not to overmix.
    14. 14
      Evenly divide the crumble topping among the muffins, sprinkling it on top.
    15. 15
      Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    16. 16
      Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
    17. 17
      Serve warm, or cool completely.
    18. 18
      Store in an airtight container at room temperature for up to 2 days.

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    Ratings & Reviews:

    • on September 26, 2014


      Wonderful blueberry muffins! I did use unthawed frozen blueberries and a tad more cinnamon (love cinnamon). Always have a winner with your recipes Paula. Made and reviewed for the 2014 Culinary Quest - Family Picks.

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    • on May 29, 2010


      Wonderful! The topping gives them that special touch. They are not too sweet, as they are not intended to be a cake. They were very tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2009


      I made these w/o crumble topping and these were great. This was very accurate to say that these go bad in 2 days. These were everything a good muffin should be! I was worried when I didn't mix it completely, because I've never heard of that technique before, but it worked out wonderful

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Blueberry Muffins

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 320.3
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 4.9 g
    Cholesterol 43.5 mg
    Sodium 247.8 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 1.5 g
    Sugars 26.8 g
    Protein 5.7 g

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