Simple Blueberry Muffins

Name: Simple Blueberry Muffins
Total time: 45 min
Yield: 1 dozen muffins
Ingredients: 2 cups sifted all-purpose flour; 1 teaspoon salt; 4 teaspoons baking powder; 1/4 cup sugar; 2 eggs, well beaten; 3/4 cup milk; 1/3 cup melted butter; 1 cup blueberries; 3 tablespoons flour

By Nancy Harmon Jenkins

Total Time: About 45 minutes
Rating: 4(3,223)
Comments: Read comments

This recipe first appeared in The Times in a 1986 article by Nancy Harmon Jenkins that extolled the virtues, and the many delicious applications, of summer berries.

There's nothing fancy about this muffin – it's mostly flour, eggs, butter and blueberries. But that's the beauty of it. It's the perfect sort of baking project to tackle on a lazy weekend morning.

This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry.

Featured in: THE BERRIES: FROM FOOL TO FLUMMERY

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Ingredients

Yield:1 dozen muffins

2cups sifted all-purpose flour
1teaspoon salt
4teaspoons baking powder
¼cup sugar
2eggs, well beaten
¾cup milk
⅓cup melted butter
1cup blueberries
3tablespoons flour

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
Step 2
Sift together flour, salt, baking powder and sugar.
Step 3
Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
Step 4
Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
Step 5
Fill muffin cups about two-thirds full.
Step 6
Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.

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Ratings

4 out of 5

3,223 user ratings

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Comments

Blue Jay 587 years ago

Good, but not quite enough sweetness in these muffins to outweigh the salt for us. Would definitely try again but decrease the salt and increase the sugar (and we are not fans of overly-sugary foods).

Matt7 years ago

Nice and simple, came out soft and not greasy. I used 1/3 cup of sugar as others said the 1/4th wasn't enough. the 1/3 cup did the trick for me! Will be making this again and trying out different variations

Babettey7 years ago

I did a quick comparison of the blueberry muffin recipes and chose this one: partially for simplicity and ease (cooking with a 3 year-old) and partially for the least amount of sugar (other recipes may have three times as much!--see recent NYT piece on That Sugar Film). The balance is just fine for us, with the butter and blueberry flavors dominating. I did sprinkle just a little sugar on the tops before baking, to give the muffins a nice glazed crust. The three-year-old, and others, approve.

melissa2 weeks ago

this is more like a biscuit in terms of sweetness and consistency. Was easy to make and tasted good enough. increased sugar to 1/3C. Looked at the baking powder and salt and thankfully couldn't bring myself to use the full amount. Added half and it was still a little heavy on the salt.

melissa1 month ago

Worth it for the minimal effort. So glad people said to reduce the salt and baking powder. I kept looking at it thinking the amounts couldn't possibly be right. I used half of what was called for. I also increased the sugar to 1/3C and they are still not very sweet (which is just right for my taste). Used unsweetened soy milk since that's what I had and seems fine. I froze the muffins and then popped in microwave for about 40 seconds but they would also be good halved and toasted. Simple & Good.

Fin1 month ago

A fairly heavy muffin - nothing at all special about it.

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