Total Time
Prep 15 mins
Cook 20 mins

This is one of my favorite recipes from my grandmother and always proves to be a hit. When I was in the 4-H Club during my early teenage years, I actually won a blue ribbon at the New York State Fair with this recipe. Thanks, Grandma!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Cream together butter, sugar and eggs. Then stir in flour, baking powder, vanilla and milk. Carefully fold in blueberries.
  3. Grease a regular-sized muffin pan. Fill muffin cups 2/3 full.
  4. Sprinkle filled muffin cups with sugar.
  5. Bake for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean, and muffin tops are lightly golden.
  6. Remove from oven and set pan on a wire rack to cool for 15-20 minutes before removing muffins from the pan.
  7. Store in an air-tight container. Muffins will keep for 2-3 days.


Most Helpful

Delicious muffins! I enjoyed these even more after they'd cooled, with some rich English butter. We made them with a 50/50 blend of all purpose & whole wheat flour, and used Splenda sugar blend. They were chock full of blueberries and disappeared quickly! Thanks for the recipe! ~Sue

Sue Lau October 05, 2008

A nice, basic blueberry muffin recipe. I loved the overabundance of berries in this recipe. I used whole wheat flour and they were still very light and fluffy. Next time I might use half whole wheat and half all purpose to see how that works. I would also like to put a crumb topping on them next time around!!! Thanks for posting!

JanuaryBride August 12, 2008

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