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    You are in: Home / Recipes / Old-Fashioned Blueberry Muffins Recipe
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    Old-Fashioned Blueberry Muffins

    Old-Fashioned Blueberry Muffins. Photo by Stardustannie

    1/23 Photos of Old-Fashioned Blueberry Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    evelyn/athens's Note:

    Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 400F; line twelve muffin cups with paper liners.
    2. 2
      Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.
    3. 3
      Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
    4. 4
      Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
    5. 5
      Variation: You can use raspberries instead of blueberries.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on August 18, 2009


      2005 review: Very nice. I microwaved the butter and milk mixture too, like JillAZ. I also substituted whole wheat pastry flour for regular - not bad at all; not as gritty as regular whole wheat. Thanks for posting! ***updated 2009 - this is one of my go-to recipes still. Just wonderful, easy, and adaptable. I microwave the milk and butter together for a minute in a pyrex measuring cup, mix in the eggs with a fork, add the zest and vanilla, and proceed from there. Too lazy to clean a muffin tin most of the time, so I often bake in a 9x9 or 9x13 pan, for delicious blueberry cake squares. Usually I use lemon zest rather than orange zest, but either are delicious!

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    • on August 23, 2011


      Mmmmmm.... so flavorful and tender and moist with a lovely crisp around the edges! I made this recipe into a loaf of bread because it is so much easier for DH to take with him to share on the jet when he flies. Since I made a loaf, I baked in a 350* oven for 55 minutes. I used buttermilk in place of the regular milk, lemon zest for the orange (as that's what I had on hand), and fresh-picked raspberries.

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    • on August 31, 2009


      These were very good and more like a mix muffin than most recipes. I did a batch and a half and it made a dozen giant muffins. I didn't have muffin cups so sprayed the tin and it stuck some so will make sure I buy some for next time (there will be a next time). I melted the butter in the microwave and then added it to the milk with the vanilla and used lemon peel since I didn't have any orange. Then I didn't need to wait for it to cool. I also made a topping of sugar, butter and flour, brown sugar and oatmeal and put that on before I baked it. These were very good, don't pass this up! Thanks for recipe.

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    Read All Reviews (125)


    Nutritional Facts for Old-Fashioned Blueberry Muffins

    Serving Size: 1 (1104 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 229.7
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 5.6 g
    Cholesterol 54.1 mg
    Sodium 311.0 mg
    Total Carbohydrate 32.4 g
    Dietary Fiber 1.0 g
    Sugars 14.4 g
    Protein 4.0 g

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