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Basic Blueberry Muffins                                       Makes 12 muffins

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This is one of my favorite muffin recipes.  We grow blueberries for our own use and end up freezing most of

 

 

them.  I wash them, let them dry on clean dish towels on baking pans and then place them in the freezer. 

 

 

Then I pour them into food saver bags (1 cup per), process (eliminate the excess air), and stack them in the

 

 

freezer to store.  I do the same process with all the berries that I freeze.

 

 

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Ingredients

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•  1 egg 

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•  2/3 cup milk

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•  ¼ cup sugar

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•  2 Tbsp melted butter, cooled

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•  2 cups baking mix (our recipe here)

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•  1 tsp vanilla

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•  1 cup fresh (or frozen) blueberries

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Preheat oven to 400°F.  You will need a greased (bottom only) 12-cup muffin pan.

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You can use liners but I grease those as well to make it easier to peel off the paper.

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Instructions

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1.  In a medium bowl, beat egg; stir in remaining ingredients in the order listed (except blueberries) until moistened.  

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     Fold blueberries into batter.

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2.  Scoop batter into the prepared muffin pan, dividing evenly.  Bake for 17 minutes or until golden brown.  Cool; store in

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      airtight container.  

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KEYWORDS

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best blueberry muffins, easy blueberry muffinns, basic blueberry muffins

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Freshly baked Blueberry Muffins.

Copyright © 2025 Laura Lee Alice, LLC. All rights reserved.

LAURA LEE ALICE COOKS

 

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