Old-Fashioned Blueberry Muffins

Total Time

Prep/Total Time: 30 min.


6 muffins

Updated: Aug. 30, 2023
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


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh or frozen blueberries


  1. 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.
  2. 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?

Nope! Although recipes with a short cooking time (like pancakes) should use thawed berries, the longer baking time of muffins ensures that the berries are warm and tender when they're ready to eat. Here’s how to freeze your summer fruit so you can use it all year round—and some great ways to use those frozen berries!

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.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 muffin: 192 calories, 5g fat (3g saturated fat), 42mg cholesterol, 226mg sodium, 33g carbohydrate (15g sugars, 2g fiber), 4g protein.

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