How to Make Blueberry Muffins at Home

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Best method for eating a muffin like this is to first break it in half, where you can marvel at the perfectly royal purple clumps and swirls among the soft, light, pillowy golden muffin - just like a perfect fall sunset. The texture of these blueberry is reminiscent of a light and fluffy coffee cake. However, they narrowly earn their spot in the "muffin not cupcake" realm. Their sweetness comes almost exclusively NOT from sugar, but from a generous portion of blueberries that cook within the muffin into a beautiful, rich, jam-like texture.

I thought long and hard about publishing this recipe as a double batch (24), because they go SO fast. In our family of 6, a dozen really doesn't even get us to dinnertime if the kids come into the kitchen hungry 😉 In the end, I remembered that this is just a phase in our lives and it's more typical to cook for a smaller group, so I kept it at a single batch (12). Feel very, very free to double. Only warning - they actually don't overnight very well - not that we usually have occasion to test that observation 😉

This recipe is an old family recipe shared from "Mom's Green Cookbook" - that would be my mom's mom's green cookbook, making it a classic from early in the 20th century. You can hear more about this recipe as well as my 4 sons thoughts on food, cooking, and the rules of our kitchen in a Bonus Episode of The Storied Recipe right here.

Episode Associated With This Recipe

Bonus Episode Storied Recipes According to My Kids

Follow The Storied Recipe in Your Favorite Player

Rich Blueberry Muffins

5 from 2 votes

Difficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Blueberry muffins with a rich, fluffy, pillowy texture. Main sweetness comes from a generous cup of blueberries that cook into beautiful, jammy bites.

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Ingredients

• 1 cup 1 blueberries

• ¼ cup butter or other shortening

• 1 1 ¾ cups flour

• 2 2 ½ teaspoons baking powder

• ¼ teaspoon salt

• ⅜ cup ⅜ to ½ cup sugar

• 1 1 egg

• ½ cup milk (I use ⅔ cup)

Directions

• Preheat oven to 400.
• Wash the blueberries and drain on absorbent paper. Place the fat in a mixing bowl set in a warm place to soften.
• Sift the flour, baking powder, salt, and sugar together into the bowl. Cut in the fat. In a separate bowl, beat the egg(s) and the milk together until smooth.
• Stir the wet ingredients into the flour mixture. Stir in the drained blueberries.
• Spoon into greased muffin tins sprinkle the tops generously with additional granulated sugar.
• Bake in a 400 degree oven for 20 – 25, until brown.

Notes

• Make sure to check out the episode that features this recipe with Becky and her kids - Bonus Episode: Storied Recipes According to My Kids

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