Wednesday, June 14, 2006

Blueberry Muffins

Blueberry Muffins
2 cups flour
2 tsp. baking powder
1/2 teaspoon cinnamon
1/2 cup milk
1 tsp. vanilla
1 and 1/4 cups sugar
1 stick butter (1/2 cup)
2 eggs
1 pint floured blueberries, fresh or frozen (2 cups) tossing the berries with flour keeps the batter from turning light blue in spots

Preheat oven to 400.
Cream butter and sugar well. Add vanilla and eggs. Add flour, cinnamon and baking powder, stir gently! Add floured blueberries and mix until sticky, adding milk slowly to keep batter sticky.

Fill tins until heaping (this is important for tall, photogenic muffins )Bake 20-25 minutes.


  1. Oh my, I am SO making those today!

  2. Faced with a display of blueberries on sale at Safeway, I brought home two pints worth. After comparing recipes, I decided to try your recipe instead of Alton Browns first, mostly because yours has butter, and his uses yogurt.

    End result was 10 of the tastiest muffins that my wife or I had ever had...that makes me 5 for 5 on the recipes I have used from your site..thanks for providing them!

  3. I know this is an old recipe but I want you to know that my family and I have made it something of a family tradition. We go blueberry picking at a local farm every year and the next morning make these muffins with our fresh blueberries. They're always excellent and the local berries so juicy that we get bleed through regardless of the amount of flouring.


I started this blog for family far away and to share my life and writing with friends. Comments are welcome but please treat this place as you would visiting any friend. I want everyone to feel at home here. If you post advertising for a business or service and I do NOT know you, it will be reported as SPAM. Don't even bother.