My Aunt's Blueberry Muffins

MAKES: 12

COOK TIME: 25 Min

This special family recipe is being shared by Howard in the Test Kitchen, in honor of his favorite Aunt Ruthie who always brought these melt-in-your-mouth muffins home from work. He and the team created a version that matches the original to a tasty T!

What You'll Need

1 1/4 cup plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 pint fresh or 1 (12-ounce) package frozen blueberries

What to Do

Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl with an electric mixer on medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup of the blueberries and stir into batter.
In a medium bowl, toss the remaining blueberries with the remaining flour. Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.
Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.

Notes

As an option, this recipe can make 6 jumbo muffins, just bake for an additional 8 to 10 minutes.
One recipe=2 great tastes! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips.
Our blueberry muffins are great on the go, just like our Rise 'n' Shine Omelet Cups.

Want more muffin recipes like this popular blueberry muffin recipe? Of course you do! Here you go—enjoy this free downloadable muffin e-cookbook; Must-Make Muffins: 12 Easy Muffin Recipes.

Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 262
Calories from Fat 81
Total Fat 9.0g 14 %
Saturated Fat 5.3g 26 %
Trans Fat 0.3g 0 %
Protein 3.9g 8 %

Amount Per Serving % Daily Value *
Cholesterol 52mg 17 %
Sodium 263mg 11 %
Total Carbohydrates 42g 14 %
Dietary Fiber 1.4g 5 %
Sugars 25g 0 %

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wiseone2453 507090 6

Nov 10, 2014

this is a good recipe. Very tasty and was a hit with my family.

mkjrn 6848082

Sep 28, 2014

I thought it was a bit dry and crumbly. Will alter and try again

jhorwathschaefer

Jul 24, 2013

Only problem I had was getting them out of the pan - so paper cups solved that. These muffins are amazing! I've made them three times in the last month or so - they're that good. More cake than muffin and so tasty!

andy2845 4357860

Jul 01, 2013

This muffin recipe is a keeper. Thanks Howard. I've tried others on Mr. Food and this is the best yet. Instead of using blueberries I used extra ripe peaches and it was the best yet. It's peach season here in South Carolina so I used them . Real tasty. Thanks.