Everyone loves blueberry muffins. I am thrilled to share a recipe I received from my grandmother’s dear friend and neighbor for the most fluffy and moist blueberry muffins ever. Perfect for breakfast, an afternoon snack, or an anytime-of-day pick me-up, these easy-to-make muffins are the only recipe you’ll ever need. Bursting with blueberries, light, tender, and boasting a perfectly crunchy cinnamon and sugar top and moist inside, these muffins have the perfect amount of sweetness and rise beautifully. I highly recommend using paper liners in your muffin pan so you don’t lose any precious blueberries in the pan. Check out my recipe below. Enjoy!!
1 stick (1/2 cup) margarine, softened
¾ cup sugar plus 1 Tbls.
½ cup milk
2 cups flour
1 Tbls. baking powder
2 cups fresh blueberries
• Cream the butter and sugar
• Add the eggs, one at a time
• Add the dry ingredients, alternating with the ½ cup milk
• Fold in the blueberries
• Fill muffin tins, use paper liners, if desired
• Sprinkle tops w/ cinnamon and coarse (sanding) sugar before baking
*Bake at 400 degrees F for 20-25 min, or until golden brown, and when tops spring back when lightly tapped (check @ 20 minutes!)
*Main post image courtesy of google images*