Classic Blueberry Muffins
Or, a childhood fave

I've been eating these things for about 40 years, and making them at least half that long. This is something I've felt very little need to tweak.[1]


  • 1 pt/2 – 2-1/4 C fresh blueberries, washed
  • 1.5 C unbleached all-purpose white flour (0.5 C can be white whole wheat)
  • 1/4 –1/3 C white sugar, depending on tartness of berries.[2]
  • 1-1/4 t baking powder
  • 1/2 t salt
  • 1 large egg (i.e. 2oz/1/4 C —if not adjust oil as noted below)
  • 1/4 C canola or vegetable oil (or enough so that with egg it equals 1/2 C)
  • 3/8 – 1/2 C milk (any kind; I typically use 2%)
  • pam or oil


If you have the opportunity to pick the blueberries yourself, be sure to include some reddish tart ones, as this is what makes this recipe really outstanding.

Wash and drain blueberries, removing any rotten or moldy ones

Wet and dry ingredients.

  • Measure dry ingredients into large bowl; stir
  • Crack and beat egg into 1 C measure. I like the fancy transparent liquid kind, because it's easy to see the fluid levels
  • Add enough oil to equal 1/2 C; stir
  • Add enough milk to equal 7/8 C; stir[3]

Make a well in dry ingredients; add wet ingred plus blueberries

gently fold in (stir with rubber spatula) till just moistened

Spoon into greased muffin tin[4]

Bake at 400 deg F until tops are browned, about 20 min

Loosen with a butter knife; serve hot, with butter.

[1]Nevertheless I have reduced the baking powder by .25 t, substituted white whole wheat flour for 1/3 of the flour (when I'm in the mood) reduced the sugar by 25–50%, increased the blueberries by 100–125%, reduced the milk by 1/8C...but really, I've changed very little!

[2]Tarter is better; I typically only use 1/4 C sugar with store-bought berries—Frozen are so bland that I've given up trying to use them.

[3]If using white whole wheat flour, increase liquid to 1C; or if blueberries are very dry.

[4]Depending on quantity of blueberries (and how big you like your muffins) you may spread the batter into 18 cups...the original recipe calls for only 1 C blueberries, and 1/2 C sugar, but otherwise this is your bog standard 1950s/60s Betty Crocker ‘sweeter/popular’ blueberry variation muffin recipe.