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Blueberry Muffins

THE HAPPY FLAMMILY(34)
wade livesay: "Turned out great! I only made 6 as to make for bi…" Read More
8Ingredients
35Minutes
270Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup oil
  • 1 cup fresh blueberries
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    NutritionView More

    270Calories
    Sodium13% DV300mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs14% DV41g
    Fiber4% DV1g
    Calories270Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol25mg8%
    Sodium300mg13%
    Potassium75mg2%
    Protein4g8%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber1g4%
    Sugars22g44%
    Vitamin A2%
    Vitamin C4%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(34)

    wade livesay 2 months ago
    Turned out great! I only made 6 as to make for bigger muffin tops and then melted butter on the the the tops and sprinkled with sugar when I pulled em out of the oven 👌🏻🤤
    emily keating 3 months ago
    they were really good! but it was kinda a small batch and they were kinda hard, but other than that they were really good and really easy to make!
    Kevin 4 months ago
    Delicious recipe. Made it twice in one week.
    Ann 4 months ago
    I love this recipe! It's quick and easy to make as well as very versatile. I have added lemon juice/zest to a batch and lavender and vanilla to another. I'm going to try this recipe with other fruits and things in the future. I'm glad the recipe notes that the batter is really thick... because it is! It's almost cookie dough consistency. I'm a big fan of the texture of the muffin; crunchy on the outside, fluffy in the inside. Give it a try! update 1 month later - still love this recipe! so far I've used cherries, pears, and zucchini. it's impossible to mess up this batter.
    Barb 6 months ago
    These were easy to make. I cooked them for 20 minutes and they came out crispy on the outside and moist on the inside - too crispy for my 13-year-old. I also thought they were a bit too sweet. I like the idea in another review of adding lemon and more moisture and will try with less sugar next time.
    Angee P 6 months ago
    Love them! I used buttermilk instead of regular milk, added more moistness and also stirred in a little more than a teaspoon of pure lemon paste. It added that brightness of lemon I like with blueberries. Delicious!
    Ron Rust 6 months ago
    they came out perfectly!!! this is my new favorite recipe!!
    Michelle Elliot 8 months ago
    I loved these. So easy and delicious.
    Rachel Dunn 9 months ago
    Made these for my twin toddlers since they’re currently obsessed with blueberries. Simple & quick to make!
    heather d. 10 months ago
    we made these as large bakery style muffins & they were great
    Tarey D. a year ago
    i have a home bakery business and i make these 3 times a week for rhe coffee shop! turns out perfect every single time! i add lemon zest to them. im going to try cranberry orange with same recipe tomorrow!
    Linda M. a year ago
    Really tasty. had a nice crunch on top and nice and moist in the middle.
    Kris Z. a year ago
    Made these in a muffin top pan. They didn’t taste like a muffin. More biscuity texture. Decided it was more like a scruffin. Between a scone and a muffin. Very good. If you are looking for a really moist muffin—it’s not the recipe for you. Note that I added just a little over 1/2 cup of sugar instead of 3/4. I made it the listed way and found it too sweet.
    Night a year ago
    They came out a little crispy on top but the middle was still fluffy and perfect. A great crunch to moist ratio.
    Amanda v. 2 years ago
    i had to cook a good 5 minutes longer than recipe but muffins are so yum!
    Gabby D. 2 years ago
    turned out pretty good they weren't dry at all boyfriend loved them will be keeping this recipe
    Katherine K. 2 years ago
    simple easy and fantastic!!! saving and writing this one out. we didnt have regular milk but had a can of evaporated condensed milk emptied into a bowl and matched it with a can of water and used the amount of milk suggested plus a smig extra because as directions state these come out super thick but they truely are wonderful
    Superb. Best BB muffin recipe. I did half milk half heavy cream and topped with turbinado sugar.
    Cindy Berggren 2 years ago
    Turned out good. This recipe is a keeper.
    Neerja Diack 2 years ago
    I didn’t get to sample one as the kids wolfed them happily. Will be making more soon!
    Virva Lopes 2 years ago
    I added a smashed banana and a bit of brown sugar, they were great, beautiful and tasty!
    Daddy Chef 2 years ago
    Amazing! I added a little cinnamon and some vanilla! Definitely making these again!
    Crystal Sosa 2 years ago
    It was excellent. Very soft and they looked gorgeous.
    Simple to make and delicious! Will be making more tomorrow!
    Merrily Besvinick 2 years ago
    Turned out fine. Easy recipe.
    Dara S. 2 years ago
    Huge hit, make them all the time.
    Kelly F. 3 years ago
    Great taste. No mods.
    Rebecca 3 years ago
    Epic fail. Don’t look right, don’t taste right. Fail fail fail.
    Ama Aidoo 3 years ago
    Reduced the baking soda by 1/2 tsp as well as a slight reduction to the sugar. Horrible aftertaste! Way to much soda for the yield
    Nana Banana 3 years ago
    Best blueberry muffins. We love them. Made them at least ten times... thanks for a great recipe.....

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