Blueberry Muffins

So, here is a little background to this post: Ben has a distant relative named Lou who owns 300+ acres in Ranburne, Alabama. On part of his land he grows tons of blueberry bushes. One weekend while Ben and his dad were playing on the tractor, Ben’s mom Jenny, his sister Kathryn, his grandmother Honey, and I all went and picked about 4 gallons worth of blueberries. We divided the blueberries and I was left with a huge bag full. I gave my mom and sister-in-law some of the blueberries, but I was still left with a lot of blueberries. I froze some of them and kept some in the refrigerator. Not knowing what to do with all these blueberries, I decided to make blueberry muffins. I made the first batch over the 4th of July weekend while Ben and I were staying with my parents in Carrollton. This batch tasted great but they stuck to the pan. I did not have a nonstick pan so I guess that is why they stuck. I also used fresh blueberries from the refrigerator for the first batch.

After my first attempt, I decided to tweak the recipe a little and I made them again this morning. They again tasted great and did not stick to the pan! With this batch, I used a nonstick pan and the blueberries that I previously froze.

Below is the recipe for my blueberry muffins.

Blueberry Muffins

makes 12 regular-sized muffins


  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 1/2  teaspoon vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour, separated
  • 2 teaspoons baking powder (make sure it is not expired)
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries (fresh or frozen)
  1. Preheat oven to 375 degrees F. Grease muffin cups.
  2. In a large bowl, cream together the butter and sugar until light and fluffy using a hand mixer. Mix in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
  3. Put blueberries in small bowl and mix with 1 tablespoon AP flour. This helps prevent blueberries from settling to bottom of batter.
  4. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. I found that an ice cream scoop is the perfect size.
  5. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  6. Once out of oven, let muffins cool in pan for about 5-10 minutes. Using a butter knife, loosen muffins from around the side of pan. Turn pan upside down onto a cooling rack and muffins should come out easily onto rack.

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