Blueberry Muffin Recipe

We had some blueberries that needed to be used. It seemed like I was offering them to C.J. with everything.

Lemonade…want some blueberries?

Cake…want some blueberries?

Strawberries….want some blueberries?

In spite of my efforts I could not get rid of the blueberries and did not want them to go bad…so I made muffins. It is such an easy recipe. I made them in less than an hour before C.J. went to work and he was able to take warm, fresh blueberry muffins to the office.

Problem solved.

The muffins are fantastic, not too sweet and perfect for a morning treat.



  • 2 cups all-purpose flour
  • 2 tablespoons 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


  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
  2. 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.
  3. 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.



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