AT the end of the summer years ago, our family often gathered to pick wild blueberries. Mother canned them and saved them for special pie treats during the holidays. If there were any left over, she made them into these delicious blueberry muffins. —June Morris, Water Mill Long Island, New York
Old-Fashioned Blueberry Muffins Recipe photo by Taste of Home
Preheat oven to 400°. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Old-Fashioned Blueberry Muffins Tips
Should you thaw frozen blueberries before adding them to the batter?
What are some variations of this old-fashioned blueberry muffins recipe?
You can adapt this recipe to practically any fruit—raspberries or diced strawberries, for example. Or, create a mix! Blueberries pair beautifully with chopped peaches. If you like, you can add an icing, glaze or a streusel topping.
How should you store old-fashioned blueberry muffins?
These homemade muffins lose moisture the longer they sit. To prevent that, place a paper towel underneath a single layer of muffins in an airtight container. Then add another paper towel on top. You can add other layers of muffins, separated by a layer of paper towels. Keep your muffins at room temperature for 3-4 days. Beyond that, they’re best stored in the freezer wrapped individually and in an airtight container for up to 1 month.