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!"

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 muffins

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (359)

DIRECTIONS

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.
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.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

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 years except that my recipe called for 1/2 cup milk instead of the 1/2 cup buttermilk. I tried it with buttermilk and found that since nobody tasted the difference, why buy buttermilk unless you are going to use it for other recipes. I ended up throwing out the leftover buttermilk since the smallest container i could find was the quart size and i only needed 1/2 cup.

18 users found this review helpful

Reviewed on Aug. 20, 2003 by FLUTTER1

Thanks to all who have given these muffins such nice reviews. The secret to having any fruit stay suspended throughout your muffins is dusting the fruit with a small amount of the flour called for in the recipe. (Just like you do in this recipe) I,like many reviewers, almost always use powdered buttermilk. Lynn

15 users found this review helpful

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 muffins" are slightly better. I made both recipes on the same days and they turned out almost identical in flavour. However, the "to die for blueberry muffins" recipe had a thicker batter resulting in rounded muffin tops whereas this recipe is thinner so as it was rising the batter spread out more so the muffin tops were flatter. Vanilla is a nice addition to either recipe, and I would strongly recommend using only fresh blueberries.

14 users found this review helpful

MORE MEMBER REVIEWS