Old-Fashioned Blueberry Muffins

READY IN: 35mins
Recipe by evelynathens

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.

Top Review by Mymble

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!

Ingredients Nutrition


  1. Preheat oven to 400F; line twelve muffin cups with paper liners.
  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. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).
  4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
  5. Variation: You can use raspberries instead of blueberries.

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