Blueberry Muffins

Contributed by Julie  Castle…these are my “go to” Sunday morning muffins   (See  Substitutions page RE:  Sugar)


  • 2 cups all purpose flour
  • 1 cup plus 1 Tbsp sugar  (I use 1/4 cup sugar and 2 Tbsp for sprinkling on top with excellent results)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • ½ cup lightly salted butter or margarine, melted and cooled
  • 1 egg, lightly beaten (or ¼ cup egg substitute)
  • 1 tsp vanilla
  • 2 cups blueberries, fresh or frozen


  • Preheat oven to 400°F.
  • Grease 12 standard muffin cups, or line with cupcake liners
  • Mix flour, 1 cup sugar, baking powder, and salt in a large mixing bowl
  • In another container mix cooled butter, milk, egg, and vanilla
  • Make a well in the center of the dry ingredients and slowly pour in liquid mixture.  Mix together with fork just until mixed.
  • Gently fold in blueberries
  • Spoon batter evenly into prepared muffin cups  (I use a 2-inch scoop)
  • Sprinkle the remaining sugar over the tops of the muffins.  (I use 2Tbsp vanilla sugar)
  • Bake 20 to 25 minutes, until golden on top and cake tester inserted in center comes out clean


  • The recipe also calls for 1/2 cup walnuts, add them with blueberries if you want them.
  • These freeze well.

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