To Die For Blueberry Muffins

April 18, 2011

Post image for To Die For Blueberry Muffins

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!!

Blueberry Muffins


1 stick (1/2 cup) margarine, softened
¾ cup sugar plus 1 Tbls.
2 eggs
½ cup milk
1tsp. vanilla
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*

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  • jessica

    Thank you for the Recipe I have just finished making these, they look so good! I am trying to resist eating them until they cool down.

    • Janelle

      So glad you tried them, they are great served warm with honey butter or the next morning buttered and grilled on a skillet. Enjoy!

  • Liz V

    These were absolutely delicious! I am making them again this week :) Try adding a brown sugar/cinnamon crumb topping, it adds to these already amazing muffins!

  • Irene

    Nice Blog! I love cooking and love Muffins. Thanks a lot for the recipe,
    Regards from Spain :)

    • Janelle

      Thank you, so glad you enjoy! :)

  • Jane

    Awesome recipe, They look so yummy. Thanks for sharing!

    Here is another nice recipe which kids will enjoy making.


  • Ali

    Don’t want to sound thick, but how much is a stick of marg?

    • Janelle

      No worries, sorry I forgot to include! It’s a 1/2 cup :)

  • Ammon C.

    Hey there, I did a google image search for Blueberry muffins and chose your gorgeous photo to make a video. My wife happens to be a food blogger and conscientiously suggested that food photographers might be touchy about that sort of thing. I intend to post the video on youtube to promote a recipe for a blueberry french toast souffle that my wife made. I also snagged another blogger’s french toast photo; the idea is to show the two items married together. If I give you and your blog credit for the photo, an place a link on the youtube page, can I have your permission to use your photo? If the video causes you any distress I will immediately remove it from youtube. Thanks.

  • Caitlin
    • Janelle

      they look fabulous!! I’ll have to try your gluten free version! :)

  • Linda

    Hi I have always used the same recipie for my blueberry muffins wanted to try something new , tried your recipie I was kinda nervous on how they were gonna be BUT they were great …thanks

    • Janelle

      So glad you enjoyed! I could eat them every morning 😉

  • Hana

    Can I substitute the blueberries with strawberries?

    • Janelle

      Hi Hana, I haven’t tried this recipe with strawberries yet, but I’m sure it would be delicious! Let me know if you try it and how it comes out! :)

  • kaylee

    would the recipe still be okay if i used frozen berries?

  • bridog

    theese are flipping amazing

  • kathyd

    These are amazing if you use real grassfed butter instead of margarine.

    • Janelle

      So glad you enjoyed!! I’ll have to try my next batch with grassfed butter :) :)

  • Vanilla cloud

    I made these today and OMG they are delicious. Mine didn’t quite look like yours (cracked top and peak). Not sure why?

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