Blueberry muffins are a classic. While it may be tempting to whip up a batch from a boxed kit, try this recipe for blueberry muffins from scratch that is almost as easy and certainly better tasting!


  • 6 tablespoons butter or margarine, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 pint blueberries
  • 2 teaspoons sugar
  • 1 teaspoon cinnamon


  1. Makes about 12 medium sized muffins.
  2. Preheat oven to 375 degrees.
  3. In a large mixing bowl cream the butter and ¾ cup sugar with an electric beater.
  4. Now add the egg to the butter/sugar mixture and beat until well incorporated and set aside.
  5. In a separate bowl combine the dry ingredients: flour, salt and baking powder.
  6. Fold half the dry ingredients into the egg, butter and sugar in a large mixing bowl.
  7. Stir in half the milk and then repeat the process with the remaining dry ingredients and milk.
  8. Add the vanilla and give the batter a good stir.
  9. Gently fold the blueberries into the batter.
  10. Spoon the batter in to greased muffin tins. Fill the tins almost level to the top.
  11. Mix 2 teaspoons of sugar with 1 teaspoon of cinnamon and sprinkle on top of the muffin batter.
  12. Bake for 30 minutes.
  13. If you can stand to wait, allow the muffins to cool after baking for 20 to 30 minutes, otherwise get 'em while they're hot!