Mom's Homemade Blueberry Muffins

This is my Mom's Homemade Blueberry Muffin cherished childhood memory and the best muffin recipe to date I have ever eaten.

I have eaten many blueberry muffins from just about anywhere while they may look good they didn't have the flavors that these buttery, cake, and cookie-like textures.

The simple pantry ingredients make the perfect basic high-topped peaked muffin and you can even add a streusel topping on them if you prefer a crumb-topped muffin.

These muffins are just the right sweetness with plump fresh or frozen or fresh blueberries.

They're so yummy most of the time I eat them hot from the oven even without butter on them and the best part about this recipe is any kind of fruit can be added.

Muffins are so portable not to mention perfect for any time of the day, as a snack, packing for day trips, and the kids love them as a treat in their lunch box.

This is a vintage recipe mom made was a  traditional blueberry old-fashioned muffin she made every weekend in the late 1960s.

If you're a fan of muffins also try our  Apple Pie Topped Muffins which is another family favorite.

Scroll down to our printable recipe card for the instructions and recipe.

Step by Step

1. cream the butter and sugar together
2. place all the dry ingredients in a separate bowl and whisk together
3. add the milk and eggs to the creamed mixture
4. slowly combine the two until just blended then fold in the fruit j
5. use an ice cream scoop for even-sized muffins and add to a greased muffin tin

Other Optional Fruit Substitutions

1. red raspberries or blackberries
2. diced peaches
3. diced mango
4. dried fruits chopped of any kind
5. fresh cranberries
6. diced apples

Tips

1. do not overmix the batter just combine wet and dry ingredients just until mixed evenly
2. always preheat oven
3. make sure you use baking soda not powder
4. any flavored extracts go great with this recipe lemon, almond, orange or vanilla are the best
5. If you happen to have any kind of leftover muffins try making my grilled blueberry muffins.

Ingredients You Will Need

• flour
• sugar
• baking powder
• milk
• salt
• eggs
• butter

Here Are Some Other Recipe Favorites:

Best Mango Muffins Ever


Bing Cherry Muffins

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A Keeper

This is by far the best homemade blueberry muffin recipe I have ever made, and I have tried many over the years only to keep coming back to this one.


It's easy, quick, and really just a few ingredients, just remember as I said in the tips do not over-mix the batter for best results.


I will always think about mom when I make her delicious blueberry muffins these bring me back to my childhood with great memories hope you like the recipe too.

Mom's Homemade Blueberry Muffins

Yield: 12

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 22 MinTotal time: 27 Min

This is homemade from scratch blueberry muffin recipe. It a tender cake-like muffin with blueberries that make them nice and moist.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups blueberry washed and blotted dry with paper towels
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla, (lemon or orange  extract can be substituted)
• 1/2 cup milk
• Substitutes: 1 1/2 cups other fruit such as red raspberries, strawberries or blackberries, chopped peaches, diced apples, or cherries.

Instructions

1. Preheat the oven to 375 degrees.
2. Grease or line a 12-cup muffin pan and set it aside.
3. Cream the butter and sugar together to blend evenly for around 2 minutes with an electric mixer.
4. Stir in the milk and vanilla with eggs until evenly blended..
5. Place and whisk the dry ingredients in another clean bowl.
6. Combine the wet ingredients with the dry using a spatula and gently just mix them together until blended with just a few strokes.
7. Fold in blueberries or fruit of choice.
8. Using a large ice cream scoop, fill your muffin tin.
9. Bake at 375 degrees hot oven for around 25 to 30 minutes as ovens do vary.
10. The middles can be checked with a toothpick if it's clean these are done.
11. Note: These can also be sprinkled with cinnamon and sugar before baking or dusted with powdered sugar after baking.
12. For a Crumb Topping for any muffin recipe:
13. 1/2 cup all-purpose flour
14. 1/2 cup sugar
15. 1/2 teaspoon ground cinnamon
16. 1/4 cup butter melted
17. Mix together and refrigerate when ready to use break it up and sprinkle on your muffins before baking.

Nutrition Facts

Calories

328.56

Fat (grams)

10.48

Sat. Fat (grams)

0.91

Carbs (grams)

56.30

Fiber (grams)

1.79

Net carbs

54.50

Sugar (grams)

38.57

Protein (grams)

3.57

Sodium (milligrams)

233.84

Cholesterol (grams)

31.00

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Try Mom's Blueberry Muffin recipe in a brownie pan, baked until the middle is done on parchment paper, sprinkle with sugar for a sparkling topped crusht. Cut into the bars after they cool, and enjoy!

Disclosure: This recipe was originally shared in 2017. It was edited and re-published in 2021.


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