Mom's Homemade Blueberry Muffins

Homemade Blueberry Muffins are a favorite scratch recipe not like regular muffins.


These muffins are very sweet like crunchy almost cookie or homemade cobbler-style muffins and so yummy.


These are perfect for breakfast and delicious topped with whipped cream or ice cream as a dessert muffin.


You certainly can reduce that sugar if these are too sweet for you but this is how mom made them as I said not the traditional style muffin you will find.


If you love muffins you may also like to try our Sour Cream Blueberry Muffins or Apple Pie Topped Muffins both are delicious recipes also.


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

Double The Recipe

I actually always double this recipe as it will never make enough for my crew eating these.


They will fly off the table these really don't even need butter on them at all.


The crunchy rim on these muffins reminds me of a cookie more than a muffin.


Old fashioned scratch blueberry muffins are the best always and these are super simple to make but I think they should have been called "Cookie Cobbler Blueberry Muffins".

Fresh Berries

When I was a little girl, mom and I would go blueberry picking.


There is nothing like fresh blueberries or any kind of berry for that matter, fresh is best for making muffins.

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 soda
• salt
• eggs
• oil

Here Are Some Other Recipe Favorites:

Summer Berry Muffins


Bing Cherry Muffins

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A Keeper

This is one homemade blueberry muffin recipe that's a keeper.


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

• Dry Ingredients:
• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking soda
• pinch salt
• Mix together and set aside
• 2 eggs
• 1/2 cup oil
• 1 teaspoon vanilla extract or almond extract or any other flavor you prefer
• In another bowl blend the wet ingredients together by whisking them and set aside.
• 1 1/2 cups of blueberries,  or red raspberries, strawberries or blackberries, chopped peaches, apples, or cherries.

Instructions

1. Preheat the oven to 350 degrees.
2. Grease or line a 12 cup muffin pan and set it aside.
3. Take the mixed dry ingredients and whisked wet and using a spatula just mix them together until blended with just a few strokes.
4. The batter is super thick!
5. Fold in the berries or fruit of choice.
6. Using a large ice cream scoop, fill your muffin tin.
7. Bake at 350 degrees hot oven for around 25 to 30 minutes as ovens do vary.
8. The middles can be checked with a toothpick, if its clean these are done.
9. Note: These can also be sprinkled with cinnamon and sugar before baking or dusted with powdered sugar after baking.

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

https://www.whatscookinitalianstylecuisine.com/2017/01/moms-homemade-blueberry-muffin-recipe.html

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quick bread, muffins, blueberry recipes, muffin recipes, dessert, breakfast foods

American

Created using The Recipes Generator

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