Blueberry muffins are a year round favorite at our house! They can be a meal all by themselves or a perfect side for when you’re in the mood for a big Sunday style breakfast. I love using fresh blueberries, but if those aren’t available, frozen blueberries also work great!
Ingredients
- 1/2 c. butter, softened
- 3/4 c. sugar
- 2/3 c. buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 to 1 1/2 c. fresh or frozen blueberries
- 1/4 c. sugar
- 3 Tbsp. flour
- 1 Tbsp. butter, softened
- 1/2 tsp. cinnamon
Optional Topping
Instructions
- Preheat oven to 375 degrees.
- Cream together butter, sugar, buttermilk, eggs and vanilla.
- In separate bowl, sift together flour, baking powder, baking soda and salt.
- Slowly add dry ingredients to wet ingredients until just blended.
- Gently fold in blueberries.
- Spoon into prepared muffin tins filling each cup 3/4 full.
- Bake 25 minutes (or until toothpick comes out clean)
- Optional Topping:
- Combine all topping ingredients together and place one rounded teaspoon on top of each uncooked muffin before baking.
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I made these muffins for the first time for my son who has a swim meet in the morning. They are SOOOO yummy!! But, all of my blueberries sunk to the bottom of the muffins. I have heard that if you dust walnuts in flour before you make banana bread that will prevent them from sinking. I wonder if this could work with blueberries as well? Great recipe! Thank you!
Glad you like them! I usually make these with fresh blueberries, but I have had that happen before when using large frozen berries, probably because they are heavier. I have never tried dusting in flour. Let me know if that works!
Yum! Just made these and they are delicious! Have been looking around for ages for a good blueberry muffin recipe. I also dusted the frozen berries in flour so they wouldn’t sink to the bottom and it seemed to work