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    Home » Muffins

    Blueberry Muffins

    Jun 27, 2007 · Modified: Jul 6, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Blueberry Muffins - Andrea Meyers

    This weekend we're leaving for our annual vacation to the family camp in the Adirondacks. We'll enjoy a week of fishing, hiking, and playing at the lake, as well as some good family cooking by Michael's mom. She fixes these blueberry muffins for us every year when we visit and it's rare to have any left after breakfast, especially with my boys there! We sit around the table and nibble on muffins, bacon, eggs, and whatever else Grandma Meyers whips up.

    The recipe makes smaller, traditional sized muffins. For larger bakery style muffins, fill only 8 muffin cups or increase the recipe by one half.

    [Updated: October 4, 2008]

    Blueberry Muffins - Andrea Meyers
    Print Pin

    Blueberry Muffins

    From Ann Meyers, from an unidentified old cookbook.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Bread, Breakfast
    Cuisine: American
    Diet: Vegetarian
    Keyword: blueberries, muffins, quick breads
    Servings: 12 muffins
    Calories: 132kcal

    Equipment

    • large mixing bowl
    • medium bowl
    • #20 scoop
    • 12 cup muffin tin, lightly coated with nonstick spray

    Ingredients

    • 1 large egg (beaten)
    • ½ cup low-fat milk
    • ¼ cup canola oil
    • 1½ cups unbleached all-purpose flour (sifted)
    • ¼ cup granulated sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 cup blueberries (rinsed and well-drained)
    • cinnamon and sugar mix
    US Customary - Metric

    Preparation

    • Preheat oven to 400° F/200° C.
    • In the large mixing bowl, beat the egg and stir in the milk and oil.
    • In the medium bowl, sift together flour, sugar, baking powder, and salt. Add to egg mixture and stir just until flour is moistened. Batter should be lumpy. Do not overmix. Carefully fold in blueberries.
    • Use the scoop to fill greased muffin cups ⅔ full. (For larger bakery style muffins, fill only 8 muffin cups.) Sprinkle with cinnamon and sugar mix. Bake in the preheated oven for 20 to 25 minutes, until golden brown. Serve warm.

    Nutrition

    Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 112mg | Fiber: 1g | Sugar: 6g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Patricia Scarpin says

      June 27, 2007 at 1:31 pm

      I love blueberry muffins, Andrea, and haven't had any in months!!
      These look delish!

    2. Carolyn says

      June 27, 2007 at 7:26 pm

      Was that right about 3 Tablespoons of baking powder?I made these today, but only added 3 teaspoons of baking powder. They turned out fine. They were not as sweet as I'm used to, but they were delicious. Thank you for your great recipes.

    3. Andrea says

      June 27, 2007 at 9:55 pm

      Um, that would be 3 teaspoons of baking powder! Thanks for catching that, Carolyn!

    4. Aithyne says

      June 28, 2007 at 11:47 am

      Oh man. I'm pregnant and this totally gave me cravings. Jerk (I mean that in the nicest way possible)! =P

    5. Rebecca Leonard says

      June 29, 2007 at 2:13 pm

      Andrea,
      The Adirondacks are my home! My son, Nick and I have just penned our first book, "Adirondack Nightmare: A Spooky Tale in the North Country" and it has three original Adirondack recipes in it. It's geared for 3rd-5th graders, I'm not sure of the ages of your sons. You sound busy, enjoy your vacation...the weather's been beautiful 🙂

    6. Elle says

      July 02, 2007 at 11:26 pm

      Hope you took a lot of these to camp. They look really delicious...bet they go fast.
      Welcome to the Daring Bakers, too.

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