Blueberry Muffins

by angelika on June 11, 2011

Saturday morning means baking with my son, and today we made delicious and easy blueberry muffins. They are bursting with blueberry flavor, and have lots of whole grain flour. They come together in less than 10 minutes. Easy enough to make on a school day! I’ve tried a lot of blueberry muffin recipes in my time, and this is the one I keep coming back to. It is a tweaked version of this recipe from

Blueberry Muffins
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 cup all purpose flour
1 cup whole wheat pastry flour
2/3 cup cream, buttermilk or milk
1 cup fresh blueberries
Preheat oven to 375º.
In the bowl of your mixer cream the butter and sugar until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl. Beat in the vanilla, salt and baking powder. Remove the bowl and with a spoon fold in half the flour mixture, then the milk, then fold in the rest of the flour. Gently stir in the blueberries. 

Butter a muffin tin. Fill the tin abut 1/2 to 3/4 full with batter. The batter is very thick. I find an ice cream scoop to be the best way to fill the tin. Bake for 20-30 minutes until lightly golden. Let them cool, if you can, and then enjoy! 
A votre santé! 

{ 2 comments… read them below or add one }

Anonymous June 21, 2011 at 5:55 pm

These look great, but how many eggs did you use? The eggs weren't listed in the list of ingredients.


Angelika June 21, 2011 at 11:50 pm

Wow thanks for pointing that out!!! I used two eggs. Off to edit the post.


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