Return to Content

Blueberry Muffins

Blueberry Muffins
2 votes, 4.00 avg. rating (79% score)
by

Yield: Makes 1 dozen.

The recipe for these wonderfully large muffins proves you can ignore the often-quoted warning to fill muffin tins only two-thirds full. Grease the top of the muffin tin as well as the cups so the batter won't stick when it rises over the top. –Hansen's Adirondack Lodge, Lake Pleasant, New York

Ingredients:

  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 3 cups flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1-1/2 cups fresh or frozen blueberries

Instructions:

Preheat oven to 400°F. Beat the eggs and stir in the milk and oil. Combine the flour, salt, and baking powder in a bowl and stir into the egg mixture until it is barely moistened. Add the blueberries, stir gently, and spoon the batter into greased muffin cups. Bake 25 minutes.

Variations. If you like apple muffins, chop an apple and add it to the batter in place of the blueberries. Chocolate chips also can be added. Plain muffins can be enhanced by topping them with cinnamon sugar and chopped walnuts, sprinkled on just before baking
Updated Monday, October 26th, 2009
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350