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Butteryum food blog recipes

Best Ever Blueberry Muffins

Patricia Reitz

Best Ever Blueberry Muffins - ButterYum

Happy National Blueberry Muffin Day!  I posted this recipe a couple of years ago, but it's so good, I felt the need to share it again.  Of all the blueberry muffin recipes I've tried, this one is quite simply the best.  I think you'll agree. 

Best Ever Blueberry Muffins

Printable Recipe

makes 12-16 standard size muffins  



  • 8 tablespoons unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoons pure vanilla extract
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups blueberries (fresh or frozen)


  • 1 tablespoon granulated sugar (I like to use sanding sugar)
  • 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)


  1. Preheat oven to 375F. 
  2. Prepare a 12-cup muffin pan by spraying well with baking spray or line each cup with a foil liner (not paper - paper will stick terribly). 
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  4. Using a fork, mash 1/2 cup of blueberries; set aside. 
  5. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.
  6. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries. 
  7. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated. 
  8. Add 1/2 of the milk and mix just until combined. 
  9. Repeat with the remaining flour mixture, followed by the remaining milk. 
  10. Fold in the remaining 2 cups of whole blueberries.
  11. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping. 
  12. Bake 25-30 minutes.


  • This recipe works equally well with as little 1 1/2 cups of blueberries. 
  • For the topping, I sometimes substitute cinnamon for the nutmeg. 
  • I also like to sprinkle vanilla sugar on top of the muffins. 
  • Batter makes nice mini bread loaves too.
  • A tip from the author - you can freeze the muffins for up to two months before baking - just portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container.  When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

recipe adapted from Mary Hunt, Everyday Cheapskate

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