I don’t know how it happened, but I woke up on the morning of my thirty-fifth birthday and made my children my mother’s fabulous blueberry muffins. They had been begging me to make them ever since I bought the pint of blueberries, but life got busy and the first real opportunity happened to be on my birthday. If I’m being honest, I didn’t really mind doing it. My greatest joy comes from watching my children get excited about something I make for them and to hear their contented groans as they ate these muffins was a great way to start my birthday.
And these blueberry muffins have meaning for me. This is the recipe my mom made for me. Every special occasion and when family came to visit, batch after batch of hot blueberry muffins would come out and I would eat until my tummy hurt. What makes them so amazing is that they aren’t so sweet that you feel sick after eating one. They are mildly sweet with a touch of nutmeg that is simply the best muffin I’ve ever had.
Tips & Tricks for Blueberry Muffins
Combine all your dry ingredients in one bowl along with your blueberries. This will help prevent all the berries from sinking to the bottom of your muffins. When almost done combining the wet and dry ingredients, stop the mixer and using a plastic or silicon spatula, scrape the bottom of the bowl and fold any leftover of the dry mixture to the top. Finish mixing, only til everything is barely combined.
A great way to always have blueberries on hand is to find them on sale and buy up a bunch. Wash them, spread out on a single layer of a cookie sheet, and freeze overnight. Place in your favorite gallon zip top bag, labeled with the date you froze them, and they’ll keep for months! You can always find frozen blueberries at Costco or Sam’s Club, but freezing your own means you have more control over what you are getting and what is in your food. Something, I’m a big fan of. When you are ready to make blueberry muffins, don’t thaw the blueberries, leave them frozen for best results. They will defrost nicely in the oven during baking, and won’t stain your batter blue.
The blueberry muffins themselves freeze well, and 30 seconds in the microwave is a great on-the-go breakfast that tells your family you love them. They are addicting and you will crave these, and count the days til you make more. Speaking of which, I think I’m going to make more today. Pardon me, time to pre-heat my oven.
| Prep Time | 5 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 20-25 minutes |
| Servings |
muffins
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- 2 cups all purpose flour
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 stick butter melted
- 1/2 cup milk
- 2 eggs
- 2 cups blueberries fresh or frozen
Ingredients
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Rate this recipe!
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- Preheat oven to 400 degrees.
- Combine dry ingredients. Mix in blueberries and coat in dry mixture.
- Combine eggs, milk, and butter and add to the dry mixture, mixing until all ingredients are just barely combined. Don't over mix, this will result in tough muffins. The batter is very thick, this is normal.
- Fill greased muffin tins or cupcake liners 2/3 full. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
These look awesome! Definitely will be trying 🙂