Classic Blueberry Muffins

Recipe by ratherbeswimmin

The King Arthur Flour Baker’s Companion

Top Review by Pixie

Great muffins! I've made these a few times now and they are always perfect - light, full of blueberries and moist! I use lots of cinnamon sugar on top, makes a lovely crust. Excellent recipe, thanks for posting.

Ingredients Nutrition


  1. Preheat oven to 375° F; in a bowl, cream together until light, the butter, sugar, and salt.
  2. Add in eggs one at a time, beating well after each addition.
  3. Add in baking powder, then add the flour alternately with the milk, beating well after each addition.
  4. Mash ½ cup of the blueberries and add them to the batter; stir in the vanilla at the end, along with the whole blueberries.
  5. Mound batter into 12 lightly greased muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it will hold its shape).
  6. Sprinkle with sugar.
  7. Bake for 30 minutes, or until a pick comes out clean.
  8. Remove muffins from oven, and after 5 minutes remove them from the pan to cool completely on a rack.

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