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–+ servings
a blueberry muffin in a muffin tin.

Old Fashioned Blueberry Muffins

Nicole
Flavorful, soft and fluffy, these yummy little pieces of heaven make a great breakfast or snack!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories/serving 140 kcal

Ingredients
 

  • 1 ¾ cups all- purpose flour
  • ⅓ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup milk
  • 1 egg
  • ¼ cup butter melted
  • 1 cup blueberries fresh or frozen

Instructions

  • Preheat oven to 375* F.
  • Wash and dry blueberries if using fresh. If using frozen, don't get out until adding to batter.
  • Combine the flour, sugar, salt and baking powder together in a medium sized bowl. Whisk and set to the side.
    flour, salt, baking powder whisked together in a bowl.
  • In a different bowl add the milk, eggs and melted butter and whisk. 
  • Make a well in the middle of the bowl of dry ingredients by pushing the dry ingredients to the edges. Pour the liquid mixture into the welland mix by folding. Fold using a fork or rubber spatula. Start from the bottom and fold up and over the top.
    muffin batter in a bowl.
  • After folding a few times, when there are still flour clumps and wet clumps, add the blueberries and continue folding. Be very careful not to over mix. Over mixing will cause tough, pointy muffins. Folding slowly and carefully will prevent over mixing. There should be little flecks of flour left. See photos above to check for consistency and texture.
    blueberry muffin batter in a bowl.
  • Pour batter into a lined muffin tin. Bake at 375* F for 18-25 minutes. The muffins will be just starting to turn golden. A toothpick inserted into the middle should come out clean and muffins should spring back when lightly touched.
    muffin batter in a muffin tin.
  • Enjoy!

Notes

These store great in an airtight container in the freezer up to 2 months, or on the counter for up to 4 days. Microwave for a few seconds to make a little softer.
For dried blueberry muffins, use ¾ cup dried blueberries instead of 1 cup.
Be careful not to over mix once you add the dry ingredients. Be patient and use a folding motion to combine. Add the blueberries before it's completely mixed to avoid over mixing. Doing these things will give you the lightest, fluffiest muffins.
Be careful not to over bake or the muffins will be dry and crumbly instead of moist and tender. They will be quite blond. As soon as an inserted toothpick comes out clean or with a few moist crumbs, remove them from the oven and the pan so they don't keep baking.
If using frozen blueberries, keep them frozen until the last minute then bake as soon as possible. This will help them maintain their structure and not bleed purple all over the muffins.

Nutrition

Serving: 1muffinCalories: 140kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 276mgPotassium: 61mgFiber: 1gSugar: 8gVitamin A: 176IUVitamin C: 1mgCalcium: 76mgIron: 1mg
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