Blueberry Muffins as easy as 1-2-3-4 -

Blueberry Muffins as Easy as 1-2-3-4

My mom gave me this recipe for pound cake which she uses to make Blueberry Muffins. It was originally a pound cake recipe made by her grandmother. This is the recipe she uses for Blueberry Muffins. I say they are as easy as 1-2-3-4 because that is a clever way to remember the main ingredients.

This recipe is extremely versatile. Other than blueberry muffins, you can make other types of muffins by adding extracts such as vanilla, lemon, almond, orange or whatever you can dream up! You could add lemon or orange zest, coconut, nuts, poppy seeds or even chocolate chips! Anything goes! Once you try this blueberry muffin recipe, you’ll want to experiment with other variations.

1 cup butter

2 cups sugar

3 cups flour 

4 eggs

1 cup milk (minus 2 Tablespoons)

Just to make them bake up a little higher, she adds 1 1/2 teaspoons of baking powder to the flour.

Here’s how I make Jumbo Size Blueberry Muffins:

Cream 1 cup softened butter (2 sticks) with the sugar using an electric mixer. Add the eggs one at a time, then 1 teaspoon extract, if desired. Stir the baking powder into the flour. Mix in about 1/2 of the flour mixture. Then add 1/2 the milk, then a little more flour, the rest of the milk and the remaining flour last. Mix just until combined. Do not over mix. 

If adding blueberries, dust about 3 cups fresh blueberries with a tablespoon or 2 of flour before folding them into the batter. This will help prevent the berries from sinking to the bottom of the muffins.

Blueberries for Muffins -

Blueberry Muffin batter - Spray your Jumbo Muffin Tin generously with cooking spray (or insert Jumbo Paper Muffin Cupsinto the pan.) Fill 2/3 full with the batter. Bake at 425° for 5 minutes, then reduce the heat to 350° and continue baking about 26-28 minutes or until done. (If you prefer regular sized muffins, just bake at 375° for about 15-20 minutes.)

Cool in the pan 10 minutes. Run a knife around the edge and carefully remove muffins from the muffin tin. Cool on a wire rack.

Store in an airtight container for up to 2 days (if they don’t get gobbled up!) or freeze for later.

This will make 12 jumbo muffins or 24 regular sized muffins.


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