Blueberry Muffins

A December 2004 Boston Globe article said, "For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic." (http://www.boston.com/ae/food/articles/2004/12/27) I like them best when taken to group functions, e.g., family reunions, and heated on-site; "oohs" and "ahhs" are heard all around!

Yield: 12 servings ( Serving Size: 1 )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Cool: 30 Minutes
Reheat: 7 Minutes


Ingredients

  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) butter room temperature
  • 1 cup(s) granulated sugar
  • 2 eggs room temperature
  • 1 teaspoon(s) vanilla
  • 1/2 cup(s) milk
  • 2 1/2 cup(s) blueberries
  • 1 tablespoon(s) sugar
  • 1/4 teaspoon(s) nutmeg

Preparation

  1. Preheat oven to 375 degrees.
  2. Grease and flour (or spray with Baker's Secret) a tin of large muffin cups (2 3/4 in.) Be sure to spray the space between the cups as these muffins are meant to rise up and out of the cups.
  3. Sift together flour, baking powder and salt; set aside.
  4. In medium bowl beat butter until fluffy.
  5. Add sugar gradually and beat until well-blended.
  6. Add eggs one at a time; mix thoroughly.
  7. Add vanilla.
  8. Add flour mixture and milk, alternating, about half at a time.
  9. Gently stir in berries by hand. (Note: if planning to remove muffins from tin while warm, use only 1 1/2 c. berries.)
  10. Spoon batter into prepared cups, filling them to the top.
  11. Sprinkle with sugar mixed with nutmeg.
  12. Bake 25-30 minutes, until golden.
  13. Cool muffins at least 30 minutes in the pan before removing.
  14. Warm for about 7 minutes at 350 degrees before serving.

  15. My hand-copied recipe says 256 cal. per muffin.
November 2013

This recipe is a personal recipe added by itsmpike and has not been tested or endorsed by MyRecipes.

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