Hearty Blueberry Muffins<< Back to list

Breakfast, Snack
1cupall-purpose flour
cuppacked brown sugar
1tbspbaking powder
cupbutter, melted
1egg, lightly beaten
1cupfrozen or fresh blueberries
  1. Preheat oven to 375F (190C). Grease muffin cups or line with paper muffin liners.
  2. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.
  3. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan. Remove to a cooling rack and let sit for 10 more minutes.

1 dozen

  • I don't have a sifter so I just whisk all of the dry ingredients together.

    I love a lot of blueberries in my muffins so I always add an extra cup. If you add too many, though, your muffins won't hold together.

    If you want a healthier alternative, I sometimes substitute 1/2 cup wheat flour.

    But if you really want a muffin-muffin that isn't pretending to be healthy and you have extra time on your hands, I use this scrumptious crumb topping:

    Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
    [Carolyn Plocher - 2010-11-15 14:06:33]

Moist and flavorful with a great texture.

Carolyn Plocher


Nov 15, 2010

Nov 15, 2010

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