My sister, Janet, gets the credit for this outstanding recipe. These muffins are chock full of fresh blueberries, and the cake part is out of this world. I’ve tried a lot of blueberry muffin recipes, but these are my personal favorite. Thanks, Jan! – JM Farro
BEST BLUEBERRY MUFFINS
½ cup Butter or Margarine, softened
1 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup Milk
1 teaspoon Vanilla Extract
2½ cups Blueberries
Sugar for sprinkling tops of muffins
Preheat oven to 375 degrees. Grease muffin pans.
In large bowl with mixer at medium speed, cream butter or margarine and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, and salt. Add alternately to creamed mixture with milk and vanilla.
Crush ½ cup blueberries and add to batter. Fold remaining berries into batter, and spoon into muffin pans.
Sprinkle with sugar.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and turn onto wire rack.
Makes 12 to 18 muffins.