Blueberry Muffin

Based on 5 reviews

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Directions

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Servings: 12 muffins
Prep Time:
Cook Time: 25 min
Difficulty: Easy

Show: Paula's Best Dishes

Ratings for this Entry:

Submitted on July 7, 2009

I was so excited to try this recipe, but after I baked them, they tasted horrible. I was so disappointed. I even talked to a friend that had also made these and she had the same problem. It almost tasted like I used cornbread mix instead of flour, but I know I didn't and my friend said hers tasted the same. They looked pretty, but tasted HORRIBLE, I threw them away. :(

Submitted on July 7, 2009

I was skeptical of the recipe since 2 cups of flour seemed like a lot, but they turned out nicely. Watch the temp. of the melted butter - even cooling the butter and tempering it when incorporating the butter with the milk & egg resulted in some of the egg scrambling. Also, I would use slightly less than the full half-cup of sugar on the top of the muffins. The sugar did not fully melt-in to the muffins and was a bit excessive. Overall, the cake was very good - nice crumb and a pleasant mild taste that let the blueberries' (and I added blackberries to mine) flavor shine.

Submitted on June 6, 2009

I've tried a lot of blueberry muffin recipes, but this one is the BEST ever! I'm so addicted to these that I make them about once a week!!!

Submitted on May 5, 2009

These muffins look really good. I can not wait to make a gluten-free version of them.

Submitted on April 4, 2009

Excellent muffins! And a great base recipe for other flavors as well. Try substituting the milk and blueberries as follows: Zest one extra large orange in the dry ingredients, then quarter the orange and place in a blender. Add the juice of a 2nd extra large orange and blend well. Mix with dry ingredients. The batter is thinner, but these are super tasty!