Grandma's Blueberry Muffins

July 18, 2019
5 Ratings
Photo by Sustained Kitchen - Molly
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Makes 12 muffins
Author Notes

When I was younger, my Grandma Betty’s blueberry muffins were the star of every family gathering. One Easter, I ate 5 of them (all buttered up, natch) in lieu of ham. In her muffins, my grandma always used blueberries from my grandpa's garden, which were tarter than any blueberries I've ever tasted and pinker than any bluebs I've ever seen. —Sustained Kitchen - Molly

What You'll Need
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk of choice
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup neutral oil
  • 2 cups blueberries, fresh or frozen
  1. Preheat oven to 400 F. Sift together all dry ingredients in a large bowl. (Sifting is important because it helps the muffins maintain a light texture and domed top.)
  2. In a separate bowl or liquid measuring cup, whisk together all wet ingredients until combined. Pour the wet mixture into the dry mixture and stir until almost combined.
  3. Fold in the blueberries until equally distributed and no dry flour remains. Distribute batter evenly between 12 greased muffin tins. Place in the oven and turn temperature immediately down to 350 F. Bake for 20-25 minutes, or until golden brown.

See what other Food52ers are saying.

  • Sustained Kitchen - Molly
    Sustained Kitchen - Molly
  • Nancy64
  • Kiran

4 Reviews

Nancy64 May 16, 2020
Love ! Next time I will double to make more. As blueberry muffins are often too sweet for me, I substituted 1/4 c maple syrup and 2 Tbs honey for the sugar and was generous on the berries and it turned out great.
Sustained K. May 17, 2020
Thanks, Nancy! That sounds delicious!
Kiran December 23, 2019
Great recipe. I liked it Just the way it is but my children wanted it a bit sweeter so might increase the sugar a tablespoon next time.
Sustained K. May 17, 2020
Thank you, Kiran!