Southern Blueberry Muffins

These muffins, made with fresh or frozen blueberries, are simple to make and appropriate year round on account of how delicious they are.

Serving size

1 muffin


15 muffins

Prep time: 10min
Cook time: 30min
Total: 40min


Cooking oil spray

½ cup butter, unsalted

2 large eggs

½ cup milk

1 teaspoon vanilla extract

2 cups flour, white all purpose, enriched

2 teaspoons baking soda

¼ teaspoon salt

1 cup sugar

1 ½ cups blueberries, frozen, thawed


Special Equipment:

Standard 3-inch muffin tin

Optional: Paper muffin cups

Nutrition Info

Makes: 15 muffins  Serving size: 1 muffin




7 g

Saturated Fat

4 g

Trans Fat

<1 g


42 mg


30 g


16 g


1 g


3 g


117 mg


55 mg


54 mg


52 mg


  1. Preheat the oven to 350°F.
  2. Spray a standard (3-inch) muffin tin with cooking spray or line tin with paper muffin cups.
  3. Melt the butter.
  4. Whisk the eggs, milk, melted butter, and vanilla together in a large bowl.
  5. Combine the flour, baking soda, salt and sugar in a separate bowl. Stir to distribute evenly.
  6. Stir the dry ingredients into the milk mixture until combined. Batter will be lumpy.
  7. Rinse the blueberries with cool water to wash away dark juices to avoid a very purple colored muffin.
  8. Drain well after rinsing. Add the blueberries to the batter; stir gently to combine.
  9. Spoon the batter into prepared muffin cups; will make 15 muffins.
  10. Bake for 20 to 30 minutes or until browned.
  11. Remove the muffins to cool on a rack before serving.
  12. Serve warm if possible. Store remaining muffins in a sealed container for up to one week.
Recipe contributed by FamilyCook Productions

The muffins will freeze well in an airtight container. Thaw and reheat at 300°F
and serve warm.