Best 7 Moms Special Blueberry Muffins Recipes

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Searching for the ultimate recipe to recreate the deliciousness of your mom’s special blueberry muffins? Look no further! Embark on a delightful journey to find the perfect recipe that will bring back fond memories and satisfy your sweet cravings. With a harmonious balance of tender crumb, bursts of juicy blueberries, and a hint of comforting nostalgia, these muffins promise to be a treat for your taste buds and a heartwarming addition to your family gatherings.

Here are our top 7 tried and tested recipes!

TIMS' MOM'S BLUEBERRY MUFFINS



Tims' Mom's Blueberry Muffins image

My son is a chef in Louisville, and he loans this recipe to his friends this is the title they give it! The second best part about these muffins(the best part is eating them) is going to the blueberry farm and picking your own blueberries! Its great fun and the kids love it!

Provided by Virginia

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour (White Lily)
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter (1 stick)
1 egg, sightly beaten
1 teaspoon grated lemons, rind of or 1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup milk
2 tablespoons vegetable oil
1 cup blueberries, if frozen,do not thaw

Steps:

  • Cut butter into flour,sugar,baking powder and salt.
  • (like you do for pie crust) Add egg,lemon,milk vegetable oil and vanilla, stir just til moist fold in blueberries.
  • Bake in well-greased muffin tin at 400 degrees for 20 to 25 minutes.
  • muffin cups will be about 2/3 full.

MOM'S MUFFINS



Mom's Muffins image

These muffins were always a special treat when I was a child. Now I have lots of muffin recipes, and I make one kind or another several times each week. But none are better than these...and for me, none come out of the oven with so many heartwarming memories attached!

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons plus 1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs, beaten
3/4 cup whole milk
1/4 cup vegetable oil

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Make a well in the center. Combine eggs, milk and oil. Pour into well and mix just until dry ingredients are moistened (do not overmix). , Spoon into greased muffin cups. Bake at 400° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 146 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 348mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

MOM'S BLUEBERRY MUFFINS RECIPE - (4.4/5)



Mom's Blueberry Muffins Recipe - (4.4/5) image

Provided by Grimesmj

Number Of Ingredients 8

1-1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp salt
1 egg
1/4 cup vegetable oil
1/2 cup milk
1/3 pint fresh blueberries (approximately 1 cup)

Steps:

  • Mix together flour, sugar, baking powder and salt. Make a small well in the dry ingredients and add the egg, vegetable oil and milk. Stirring a little as possible, blend all ingredients. Add the blueberries and fold into mix. Place in muffin tin lined with cupcake papers. Makes approximately 12 muffins Cook at 400 degrees for 20 minutes or until golden brown

MOM'S BLUEBERRY MUFFINS RECIPE - (4.5/5)



Mom's Blueberry Muffins Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 8

1 1/2 cups sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp softened butter
1/2 cup granulated sugar
1 egg
1/2 cup milk
1 heaping cup blueberries

Steps:

  • 1. Sift together flour, baking powder and salt;set aside.Cream butter, add sugar a little at a time and continue creaming until mixture is smooth and fluffy. Beat in egg, then stir in flour mixture and milk, alternating them and begin and end with flour. Fold in blueberries and spoon into a muffin tin sprayed with Pam 2. Sprinkle top of muffins with sugar if desired. Bake in a preheated oven at 400. Bake for 25-30 minutes

OLD-FASHIONED BLUEBERRY MUFFINS



Old-Fashioned Blueberry Muffins image

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 leftover she made them into these delicious blueberry muffins. -June Morris, Water Mill Long Island, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

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

Steps:

  • 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 at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 192 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 220mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

MELT-IN-YOUR-MOUTH BLUEBERRY MUFFINS



Melt-In-Your-Mouth Blueberry Muffins image

We experimented with making a sugarless, naturally sweetened muffin and found the perfect comfort food! Sweetened with orange juice concentrate and blueberries, it's a delightful blend of fruitiness.

Provided by MessiaenTheKitchen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 12

1 ¾ cups all-purpose flour
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
⅔ cup vegetable oil
½ cup orange juice concentrate, thawed
¼ cup water
1 egg, beaten
¼ teaspoon vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl.
  • Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 23.6 g, Cholesterol 15.5 mg, Fat 13.2 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 197.1 mg, Sugar 5.7 g

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

Tips:

  • Use fresh blueberries for the best flavor and texture.
  • If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
  • To make sure the muffins are moist, don't overmix the batter.
  • Bake the muffins in a preheated oven to ensure they rise evenly.
  • Let the muffins cool for a few minutes before enjoying them.

Conclusion:

These blueberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a special occasion brunch. With their moist texture, sweet blueberry flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them.

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