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Best Blueberry Muffins Recipe

These blueberry muffins are a favorite. The cake and pastry flour gives them a wonderful, cakelike texture. This recipe makes a dozen muffins.

Fresh blueberries are best, but you can use frozen ones with good results.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Best Blueberry Muffins Recipe


1/4 cup of room-temperature butter
3/4 cup of sugar (first amount)
1 beaten egg
1 1/2 cups cake and pastry flour (do not substitute)
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon of vanilla
1/2 cup milk
1 cup blueberries
2 tablespoons granulated sugar (second amount)


Preheat oven to 375° F.

Add muffin papers to 12 muffin tins.

Mix together the dry ingredients (flour, baking powder, salt and the first amount of sugar).

In a second bowl, cream the butter and sugar together. Add the beaten egg.

Slowly add the dry ingredients to the batter, alternating flour mixture with milk. Avoid over stirring.

Fold the blueberries into the batter.

Fill the prepared muffin tins 2/3 full.

Sprinkle the tops of the muffins with the 2 tablespoons of sugar that remains.

Bake for a quarter of an hour or longer if needed. The muffins are ready to remove from the oven when a tester comes out clean.

Remove from the oven and enjoy your blueberry muffins. They are one of the nicest recipes you will find.

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