Blueberry Muffins

Blueberry Muffins 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Blueberry Muffins


½ Cup Softened Butter

1 Cup Sugar

3 Large Eggs at Room Temperature

1 Tablespoon Vanilla

2 Teaspoons Baking Powder

¼ Teaspoon Salt

3 Cups Either Fresh or Frozen Blueberries

2 Cups Unbleached Flour

½ Cup Buttermilk or Sour Milk

For The Topping:  1 Tablespoon Sugar Mixed With ¼ Teaspoon Ground Nutmeg

Pre-heat the oven to 375° F and grease either 18 regular size muffin tin or 12 large size muffin tin.  In a mixing bowl, mix butter and sugar until creamy.  Add eggs one a time – beating after each addition.  Mix in vanilla.  In a separate bowl, combine flour, baking powder and salt.  With a spoon, fold in half of the flour and then half of the milk into the batter.  Repeat.  Fold in blueberries.  Spoon into greased muffin tin and sprinkle topping onto each muffin.  Bake 20 to 30 minutes or until golden brown.  You may use paper muffin cups if you wish.  Sometimes I do and sometimes I don’t.  Depends on my mood and I can be very moody!



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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