Favorite Blueberry Muffin Recipe for Wild Blueberries
These have been made for years, with rave reviews. Wild blueberries make a big difference. I use 1 1/2 cup blueberries instead of the 2 1/2 C that the original recipe used. Original also called for mashing 1/2 C of the blueberry total, but I don't do that.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cups butter softened
- 1 cup (125 g) granulated sugar
- 2 cups (250 g) all purpose flour
- 1 1/2 cup wild blueberries
- 2 tsp granulated sugar for muffin top
- 2 egg room temperature
- Carbohydrate 30.2627734274955 g
- Cholesterol 62.4784445094768 mg
- Fat 12.2272579701111 g
- Fiber 1.33250002662341 g
- Protein 3.78071277712904 g
- Saturated Fat 7.38542145517386 g
- Serving Size 1 1 Serving (89g)
- Sodium 227.043683504409 mg
- Sugar 28.9302734008721 g
- Trans Fat 0.955658135178935 g
- Calories 243 calories
Pre-heat oven to 375. Cream butter and sugar until fluffy on low speed with electric mixer. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternatively with milk and vanilla. Add blueberries and stir in by hand. Grease muffin tins well including top surfaces. Fill high and sprinkle tops with sugar. Bake at 375 for 30 minutes.
