Aunt Blanche's Blueberry Muffins

Aunt Blanche's Blueberry Muffins

BEVY

"These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins."
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Ingredients

servings 252 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners. Sift flour, baking powder and salt together and set aside.
  2. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  3. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Reviews

Read all reviews 309
  1. 373 Ratings

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Most helpful positive review

Choose this recipe!!! :) Trust me there is no better recipe out there then this! With a few changes to increase their healthy nature they are amazing! The first time I made these muffins I follo...

Most helpful critical review

I don't know what was wrong, but my muffins flattened out at the top and spilled over the pan. They didnt' make a nice shaped muffin with a mounded top. I was very disappointed in the appearan...

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Choose this recipe!!! :) Trust me there is no better recipe out there then this! With a few changes to increase their healthy nature they are amazing! The first time I made these muffins I follo...

This recipe tasted great, but wasn't quite what I was looking for. I now understand the "cake-like" reference - they come out dense, moist, and filling, not fluffy like I was looking for. They...

THIS IS A WONDERFUL RECIPE. I MADE IT JUST THE WAY IT IS WITH THE EXCEPTION OF ADDING A TABLESPOON OF VANILLA, GIVE OR TAKE A LITTLE. IT MADE 30 AND IN LESS THAN 24-HRS THERE WERE ONLY 15 LEFT. ...

FABULOUS!!!!!! This is the best muffin ever!!! The top comes out lightly crunchy without having to make a special topping. I followed the advice of some of the other reviewers and added 1tsp ...

These muffins are fantastic. I added about a teaspoon of vanilla and a little more blueberries. I used frozen blueberries that I allowed to thaw. I also made a topping of; 1/2 C sugar, 1/3 C f...

What a happy thing it turned out to be that I had so much extra topping left over from "Rhubarb and Strawberry Crunch." (I recommend that recipe highly too, by the way) If it wasn't for trying t...

These muffins are FANTASTIC!!! I made them with cake flour and "fresh blueberries" that exploded in the muffin while it cooked, to make a wonderful cake-like muffin that is absolutly delicious!...

This is a classic muffin recipe in its ratios of sugar, fat, egg, and flour. The generation of cake muffins that most people come to expect didnt come around until the advent of betty crocker m...

These make a lovely thick batter. One little thing I did differently was to not completely fill up the milk measurement ad top it off with a little vanilla - we like vanilla in almost everything...

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