Old-Fashioned Blueberry Muffins

"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."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Abuella2Teo photo by Abuella2Teo
photo by Redsie photo by Redsie
Ready In:
12 muffins




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

Questions & Replies

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  1. Bill B.
    Do you think buttermilk could be used for regular milk?
  2. Bill B.
    Hello. Can the blueberry muffin recipe be used in a loaf pan?


  1. 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!
  2. under12parsecs
    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.
  3. jeanettemchenry2
    I made these for breakfast this morning exactly by the recipe. The muffins are a nice texture, slightly crisp on the outside and tender on the inside. I usually make muffins with oil, but the butter taste came through and really does make me think of old-fashioned flavor.
  4. BMac5440
    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.
  5. jupitersblue
    Halved the recipe exactly measuring 3 oz for the sugar. We have to limit sugar so not too many treats like these! Bake time was right on (20 minutes), texture was absolutely beautiful, but, while they tasted pretty good, flavor did not wow. I saw this recipe yesterday morning and happened to be prepping orange chicken so had some extra orange zest. I did not taste the orange and that was the only reason I tried this recipe. I'm sure I will make these again some time because they are simple and the results are, as I said, pretty good. One big bonus for me is that they specifically mentioned frozen blueberries! Looks - 8, taste - 7.5, texture - 10!


  1. Bekk1227
    Reduced the sugar to 1/2 cup. Used lemon zest instead of orange zest. Topped with a lemon glaze.
  2. DianaEatingRichly
    Really liked the orange zest. I used coconut milk (from a carton not canned) instead of milk.
  3. Mrs.Stanley
    1 cup of blueberries instead of 1.5 cups lemon juice instead of orange zest
  4. M G.335
    So good! Moist, crispy on top and edges, and super flavorful. I substituted grape seed oil for butter, and since I didn't have enough sugar, I used 1/4 cup sugar and 2/4 cup honey. You can taste the honey, but it makes the flavors come out nicely! I'll definitely be making these again!
  5. Abuella2Teo
    These muffins have a good taste to them but they are very heavy and dense. I think I would enjoy it more as a loaf rather than a muffin. Like some other reviewers I substituted the orange zest with lemon zest, it compliments blueberry very nicely! Will definitely make the recipe again using a loaf pan, it should be perfect with coffee for my husband before work.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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