My Aunt’s Blueberry Muffins
Looking for the best blueberry muffins? Look no further!
While at a local farmers market I caught a glimpse of a beautiful pint of blueberries. They were calling my name, so I picked them up and brought them home! I got up early this morning while everyone was sleeping and made my favorite blueberry muffin recipe, they are the best blueberry muffins!. As a kid my mother used to make them for me often and I LOVED THEM! Be careful not to over cook them! Enjoy!!
I want to add that I recently made these using King Arthur’s Gluten free flour measure for measure mix and they were fabulous!
My Aunt’s Blueberry Muffins
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup milk
- 1 3/4 cups flour
- 2 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 cup of fresh blueberries
1. Combine the butter and sugar and mix in a mixer until blended together.
2. Add egg, milk and vanilla until well mixed.
3. Add all of the dry ingredients and mix well.
4. Toss the blueberries with a sprinkle of flour. This way they won’t all sink to the bottom of your muffins. Stir the blueberries into the mix gently.
5. Bake at 425 degrees for 18-20 mins. I always find 18 mins is just right!
Let me know if you give these a try! I would also love some links to your favorite muffins! Leave a link below in the comments!
Jamie Cassidy – Founder & Travel Designer at Road & Table
Jamie Cassidy is the founder and travel designer behind Road & Table — a boutique travel brand curating food-forward journeys and authentic travel experiences around the world. From truffle hunts in Tuscany to oyster farms in Connemara, she believes every road leads to a great table (and an even better story).
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