This recipe comes from my mom. She makes the best blueberry muffins! Maybe it has to do with the amount of butter in them… or maybe it’s the amount of blueberries… or maybe it just has to do with that extra special touch she has! Mine still didn’t turn out quite like mom’s but maybe yours can. 🙂
By the way, they are great to make with kids. My daughter loves them, and she loves blueberries too – it might be because she thinks muffins and cupcakes are basically the same thing! Undoubtedly, her favorite part is sprinkling the sugar on top before baking – it’s one heaping spoonful!
These vanish quickly, and get consumed in mass quantities. They are great for coffees, brunches, picnics, or just anytime.
Let me know how yours turn out!
Blueberry Muffins
Author: Molly
Recipe type: breakfast
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
- ½ c. butter, softened
- 1¼ c. sugar
- 2 eggs
- ½ c. milk
- 2 c. flour
- 2 t. baking powder
- ½ t. salt
- 2 - 2½ c. fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Cream together butter and sugar.
- Add eggs one at a time.
- In another bowl, combine flour, baking powder, and salt.
- Blend alternately with the milk.
- Fold in blueberries.
- Add paper cups in muffin tins.
- Pour in batter about ⅔ full.
- Sprinkle tops of muffins with sugar before baking.
- Let cool on wire rack.
I have had these at your mom’s over the years, Molly, and they are delicious. Thank you for sharing this recipe that honors your mom. You are a very sweet daughter.
These look scrumptious. Looks to me like possibly the famous recipe for the Jordan Marsh department store blueberry muffins (found on NYT cooking website, among other places). They are divine. Really like a cupcake. Thank you for the reminder to make them again. And your muffins turned out like YOURS! because you made them with love. So enjoy your blog and all the recipes here, thank you.