-
-
My review
Best of the Best Blueberry Muffins
AUNTLYNNIE
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 264 calsOriginal recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 264 calories; 8.9 g fat; 43.5 g carbohydrates; 3.8 g protein; 52 mg cholesterol; 181 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 652792 Ratings
-
-
-
-
-
Most helpful positive review
6/28/2007
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...
Most helpful critical review
4/14/2011
These were not "The Best" blueberry muffins and in fact I was a bit disappointed with these. I was expected something really good especially with the amount of blueberries and buttermilk in the ...
Most helpful
Most positive
Least positive
Newest
6/28/2007
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...
8/6/2005
every year my family loves this recipe. to make the buttermilk - 1/2 cup milk add 1/2 tablespoon of white vinegar and let stand for 5 minutes. easy to make and always comes out great. This ...
2/21/2002
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 ...
6/4/2010
I really wish I could rate this four and a half stars. It's ALMOST there. I cut the sugar back to one cup, added a tsp. of vanilla and used half blueberries/half blackberries. Really great muffi...
3/21/2003
absolutely wonderful! i had to make some changes: i used 1 tsp lemon juice with remainder milk to make the 1/2 c buttermilk, i used 16 oz bag of thawed blueberries. i think that was more than...
2/3/2003
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 f...
4/14/2011
These were not "The Best" blueberry muffins and in fact I was a bit disappointed with these. I was expected something really good especially with the amount of blueberries and buttermilk in the ...
2/3/2003
I thought these muffins had a very nice flavor. There were a few too many blueberries for my taste, though. Next time I'll put in half the amount. One suggestion I do have: if you *really* w...