My Aunt's Blueberry Muffins


My Aunt's Blueberry Muffins

My Aunts Blueberry Muffins
25 Min

This special family recipe is being shared by Howard in the Test Kitchen, in honor of his favorite Aunt Ruthie who always brought these melt-in-your-mouth muffins home from work. He and the team created a version that matches the original to a tasty T!

What You'll Need

  • 1 1/4 cup plus 2 tablespoons sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 eggs
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint fresh or 1 (12-ounce) package frozen blueberries

What to Do

  1. Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl with an electric mixer on medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup  of the blueberries and stir into batter.
  3. In a medium bowl, toss the remaining blueberries with the remaining flour.  Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.
  4. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.



  • As an option, this recipe can make 6 jumbo muffins, just bake for an additional 8 to 10 minutes. 
  • One recipe=2 great tastes! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips.
  • Our blueberry muffins are great on the go, just like our Rise 'n' Shine Omelet Cups.

Want more muffin recipes like this popular blueberry muffin recipe? Of course you do! Here you go—enjoy this free downloadable muffin e-cookbook; Must-Make Muffins: 12 Easy Muffin Recipes


Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 262
  • Calories from Fat 81
  • Total Fat 9.0g 14 %
  • Saturated Fat 5.3g 26 %
  • Trans Fat 0.3g 0 %
  • Protein 3.9g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 52mg 17 %
  • Sodium 263mg 11 %
  • Total Carbohydrates 42g 14 %
  • Dietary Fiber 1.4g 5 %
  • Sugars 25g 0 %

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this is a good recipe. Very tasty and was a hit with my family.

I thought it was a bit dry and crumbly. Will alter and try again

Only problem I had was getting them out of the pan - so paper cups solved that. These muffins are amazing! I've made them three times in the last month or so - they're that good. More cake than muffin and so tasty!

This muffin recipe is a keeper. Thanks Howard. I've tried others on Mr. Food and this is the best yet. Instead of using blueberries I used extra ripe peaches and it was the best yet. It's peach season here in South Carolina so I used them . Real tasty. Thanks.

These muffins are easy to make and very yummy. It's a keeper.


mmm. they look good!

I mixed by hand and let batter set for five minutes before pouring in pan to bake, The muffins raised nicely,


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