New England Blueberry Muffins

READY IN: 30mins
Recipe by mollypaul

A wonderful little bread bursting with berry goodness. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by HokiesMom

Well I made these again since the first time I flubbed it up. These muffins should use only fresh blueberries - frozen makes the batter set up too quickly and makes the muffin too dense. With fresh berries, the flavor is fantastic and the muffins are light in texture and I LOVE the fact that there are so many blueberries within the muffin. Made for Camera-less Chef June 2008. Thanks for sharing Molly and for your patience with my first attempt the other day! :D

Ingredients Nutrition


  1. Preheat oven to 375F and grease muffin pans very well or line with cupcake papers.
  2. Sift dry ingredients together.
  3. Mix berries with a fourth of this mixture.
  4. Beat eggs; add melted butter and milk.
  5. Pour into dry ingredients and stir until there are no large lumps.
  6. Fold blueberries in lightly.
  7. Pour batter into prepared pans and bake for 15 to 25 minutes, depending on the size of the muffins.

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