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Best of the Best Blueberry Muffins

SUBMITTED BY: AUNTLYNNIE  PHOTO BY: REDPONYGIRL 

"Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!"
Best of the Best Blueberry Muffins Recipe
RECIPE RATING:
This recipe has been rated 403 times with an average star rating of 4.6
Read Reviews (346)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
Original recipe yield 12 muffins

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 pint fresh blueberries - rinsed, drained and patted dry
  • 2 tablespoons white sugar

DIRECTIONS

  1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed on jun. 28, 2007 by nonsuchbaker 
These are verry good but I'm only giving it four stars since the "to die for blueberry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on jul. 22, 2006 by KELSEYANDTYLERSMOMMY 
every year my family loves this recipe. to make the buttermilk - 1/2 cup milk add 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on jun. 11, 2003 by Lori Allison 
These are the best blueberry muffins. This is the exact recipe that I have been using for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on sep. 6, 2003 by LETTR6 
absolutely wonderful! i had to make some changes: i used 1 tsp lemon juice with remainder... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on aug. 20, 2003 by FLUTTER1 
Thanks to all who have given these muffins such nice reviews. The secret to having any fruit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed on jul. 19, 2003 by Simchanna 
I thought these muffins had a very nice flavor. There were a few too many blueberries for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on jul. 23, 2006 by PYTNPLACE 
I agree, these ARE the best!! My modifications; no buttermilk on hand so subbed regular 1%... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed on jul. 5, 2004 by NOELLER67 
I made these and "Stresel Topped Blueberry Muffins" (from this site) to see which I liked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on apr. 22, 2007 by GLITTER53 
Don't change a thing! Baked up fluffy, moist, like a cake!! A doubled recipe filled 24 x-large... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed on apr. 20, 2008 by dublinireland05 
My muffins just got out of the oven and they taste great. They taste even better than the... MORE

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Nutritional Information
Best of the Best Blueberry Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 265

  • Total Fat: 8.9g
  • Cholesterol: 57mg
  • Sodium: 163mg
  • Total Carbs: 43.4g
  •     Dietary Fiber: 1.3g
  • Protein: 3.8g

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