Blueberry Muffins

Blueberry Muffins


During this time COVID-19 everyone is in quarantine mode on, eating, cooking and BAKING, and I decided to bake something that I really love Blueberries Muffins, so for awhile I’ve been looking for the perfect recipe and found this one from Food Network and totally love it. The batter is thick and a pleasure to work with.

  • Serving 12-18
  • Units US



  • 12cup butter or 12 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup milk
  • 2 12cups fresh blueberries or 2 1cups frozen blueberries



  • 1 tablespoon granulated sugar, mixed with
  • 1teaspoon cinnamon


  1. Heat oven to 375°.
  2. Grease 18 regular-size muffin cups (or 12 large size muffins).
  3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
  4. Add eggs one at a time, beating after each.
  5. Beat in vanilla, baking powder and salt.
  6. With spoon, fold in half of flour then half of milk into batter; repeat.
  7. Fold in blueberries.
  8. Spoon into muffin cups and sprinkle topping onto each muffin.
  9. Bake 15 to 20 minutes, until golden brown and springy to touch.

They came out like you would expect from a gourmet bakery.

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