Here is a classic recipe for Old Fashioned Blueberry Muffins, the kind of muffins you remember from mornings at Grandma’s house!
Weekends are for making muffins! They’re the best, easiest sort of breakfast treat to make because they are the breakfast gift that keeps on giving all week long! I like to freeze blueberry muffins individually, wrapping them each in plastic wrap. Then it’s easy to just take them out of the freezer to thaw and enjoy any time the craving strikes!
🛒 Ingredients Needed:
- milk
- unsalted butter
- grated fresh orange zest
- vanilla extract
- eggs
- all purpose flour
- granulated white sugar
- baking powder and salt
- fresh or frozen blueberries
✏️ How to make Old Fashioned Blueberry Muffins:
*The complete, printable recipe is in the recipe card at the end of this post.
- Preheat the oven to 400°F. Line 12 muffin cups with paper liners, or spray with nonstick spray.
- In a small saucepan, combine the milk, butter, orange zest and vanilla. Stir over medium heat until the butter melts. Cool until the mixture is lukewarm to touch. Beat in the eggs.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Remove a heaping tablespoon of the flour mixture and mix it with 1⅓ cups blueberries in a small bowl; set aside. Add the milk mixture to flour mixture in the large bowl and stir just until blended. Gently fold in the flour-coated blueberries.
- Divide the batter equally among the muffin cups. Sprinkle the rest of the blueberries on the tops of each muffin cup. Bake 16 to 20 minutes, or until golden and a tester inserted into the center comes out clean. Transfer to racks, and let them cool.
➡️ Tips and Substitutions:
- Substitute another berry for the blueberries (raspberries, blackberries, etc.)
- Use lemon zest in place of orange zest.
- Add a glaze to the top of the muffins, if you’d like. Whisk together 1 cup of powdered sugar, 1 tablespoon of milk and a teaspoon of vanilla extract. Drizzle the glaze over cooled muffins and let the glaze set.
✔️ How to store blueberry muffins:
Old Fashioned Blueberry Muffins can be stored at room temperature for a couple of days in an airtight container. Line a container with a paper towel. Set the blueberry muffins on top of the paper towel. Place another paper towel on top of the muffins. Then seal the container. This method helps keep the muffins tasting fresh, and it will prevent moisture from making its way into the muffins and giving them a soggy texture. Blueberry muffins will stay fresh for 2 to 3 days at room temperature.
To freeze muffins, store in an airtight container for up to two months. Thaw and enjoy them, as desired.
❤️ What I Love About This Recipe:
- It’s a great way to use up blueberries!
- Muffins are an easy grab-and-go kind of breakfast.
- They are not overly sweet.
Favorite Muffin Recipes:
Old Fashioned Blueberry Muffins
Ingredients
- 1 cup milk
- ½ cup (1 stick) unsalted butter
- 1 teaspoon grated fresh orange zest
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all purpose flour
- ¾ cup granulated white sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 1¾ cups fresh blueberries, divided (or frozen, unthawed)
Instructions
- Preheat the oven to 400°F. Line 12 muffin cups with paper liners, or spray with nonstick spray.
- In a small saucepan, combine the milk, butter, orange zest and vanilla. Stir over medium heat until the butter melts. Cool until the mixture is lukewarm to touch. Beat in the eggs.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Remove a heaping tablespoon of the flour mixture and mix it with 1⅓ cups blueberries in a small bowl; set aside. Add the milk mixture to flour mixture in the large bowl and stir just until blended. Gently fold in the flour-coated blueberries.
- Divide the batter equally among the muffin cups. Sprinkle the rest of the blueberries on the tops of each muffin cup. Bake 16 to 20 minutes, or until golden and a tester inserted into the center comes out clean. Transfer to racks and cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a lovely recipe. I first made them when I got a request from my ill friend who seemed to only be able to keep down blueberries. We picked dishes of blueberries for her and I made these. That’s all she could eat and keep down. I will already think of my friend when I make these. I was so happy to find a muffin that pleased her and helped her. Thanks for sharing your recipe Lori.
Love your recipe’s thanks (:
Those look beautiful, and they sounds delish! Who would not like having some of those, still warm from the oven, for breakfast?