Thursday, March 22, 2012

Blueberry Muffins ~ By Sarah

I love blueberries muffins, but I find that the Betty Crocker ones from a box are hard to beat.  This recipe came from Mary Hunt of Everyday Cheapskate and they are excellent!

1/2 c. soft butter or margarine
1 c. sugar
2 large eggs
1 t. vanilla
2 t. baking powder
1/4 t. salt
2 1/2 c. blueberries, drained (frozen, fresh, or canned)
2 c. flour
1/2 c. milk
1 T. sugar mixed with 1/4 t. ground nutmeg

Heat oven to 375 degrees.  Grease a 12-muffin tin (or use metal cupcake liners--not paper).  In a medium-sized bowl, beat butter until creamy.  Add sugar and beat until the mixture is creamy and pale.  Beat in eggs, one at a time.  Beat in vanilla, baking powder, and salt.  Mash 1/2 blueberries with fork.  Fold into batter.  Stir in half the flour and then half the milk.  Add remaining flour and milk.  Fold in the remaining blueberries.  Scoop batter into muffin cups.  Sprinkle with nutmeg sugar.  Bake 25-30 minutes or until golden brown.  Mine were done at 20 minutes, so check them often after about 15 minutes!


  1. Hi Sarah - you're the best! Can't wait to make these (wink-wink).


  2. Hi again - Just wanted to let you know the post is live. Hope you'll stop by and check it out. Thanks so much for your help!!!


    Best Ever Blueberry Muffins