- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 sugar
- 2 eggs
- 6 tablespoons unsalted butter
- 1/2 cup vegetable oil
- sanding sugar (or Coarse Sugar)
- 1 cup blueberries
PER SERVING *
|Calories470Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Eva McLaughlin 29 Sep
Great! Will make again
Erin Welniak 7 Sep
Turned out great. I did one scoop per muffin and easily got 12 out of this recipe. Also used butter and sugar to grease the muffin pan.
Cee Cee 10 Jun
Excellent muffins! Easy, quick, moist!
Ginger C. 29 May
I didn’t have the sugar for the top but I didn’t mind at all they were delicious I’ve made several batches to freeze
Reba 23 Apr
Ok. Come out very dense..not moist and not very sweet - almost bland. Already looking for a new recipe.
Wilson Jackson 24 Feb
Easy and delicious. I made these at the standard muffin size and cooked them for about 17 minutes and they came out great. They have a nice buttery richness, and the sugar on top really adds to the texture. I'll definitely make these again.
Toi B. 14 Jan
Amazing! Didn’t add the sugar on top for personal reasons, but it tastes amazing without it! I love this recipe!
Carla Rosenberger 17 Dec 2017
Turned out great, didn’t change a thing
Karen Moreira 5 Nov 2017
Hubby ate them hot, don't last long in my house
O 21 Oct 2017
They turned out crunchy on top and moist in the middle. I will use smaller blueberries next time the ones I used were too big.
Debbie S. 6 Aug 2017
Very tasty. we ate them right out of the oven.
Melanie M. 25 Jul 2017
The muffins came out beautiful! I admit that I did tweak the recipe little... I added 1 tsp of real vanilla extract, and then I puréed an additional cup of blueberries and added it to the batter. Yummy!
Billie Hursey 18 Jul 2017
Loved these so did everyone that had brunch today
Wendy M. 20 Feb 2017
Bad, it was like a biscuitish type consistency. Not at all what I was wanting. They looked like they would be good and simple.
Krystal R. 9 Jan 2017
Amazing! The kids and I couldn't stop eating them. Bought blueberries again today, so o can make them again. Highly recommend them
tootbug65 30 Oct 2016
This recipe is so easy and with such few ingredients, I'm surprised they are as scrumptious as they are. I didn't change a thing, including letting the blueberries thaw if frozen. Don't skip the coarse sugar on top, I think it's the secret ingredient to the success. Hubby loved them too!
Claire M. 18 Jul 2016
Substituted coconut oil in for butter, and it was perfect! My family devoured them. I'm definitely making these again! I also sectioned them into a 12 cup muffin pan and baked them with the same instructions.
Cedar W. 14 Jun 2016
Replaced blueberries with frozen raspberries and they came out great! I definitely recommend and would make again.