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!

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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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