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Basic Blueberry Muffins                                       Makes 12 muffins

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.

 

 

Ingredients

•  1 egg 

•  2/3 cup milk

•  ¼ cup sugar

•  2 Tbsp melted butter, cooled

•  2 cups baking mix (our recipe here)

•  1 tsp vanilla

•  1 cup fresh (or frozen) blueberries

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

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

Instructions

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

     Fold blueberries into batter.

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

      airtight container.  

KEYWORDS

best blueberry muffins, easy blueberry muffinns, basic blueberry muffins

Freshly baked Blueberry Muffins.
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