Very Best Blueberry Muffins

This classic recipe for blueberry muffins is a family favorite. It comes from an old church recipe book and is a wonderful treat for breakfast, brunch or a snack.

Yes, we’re all trying to eat healthier, but enjoying a classic family favorite recipe once in awhile is a treat. I found these delicious blueberry muffins in an old church cookbook and it has been passed around to everyone in the family. It makes a large quantity, so it’s perfect to bring along for camping or cabin weekends. Enjoy this Very Best Blueberry Muffin recipe!

Very Best Blueberry Muffins

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Ingredients for Blueberry Muffins

This recipe is classic, which you can tell from the list of ingredients. Old fashioned flour, sugar, eggs and butter, with the addition of sour cream and sweet blueberries. Use fresh blueberries in the summer, or frozen all year long.

Simple Muffin How To

These delicious muffins can be whipped up easily. It makes a big batch, and you’ll have a hard time having just one!

I’ve decided that adding topping to fresh baked muffins turns them from good to amazing. The streusel topping definitely makes these treats extra yummy.

Very Best Blueberry Muffins

Yield: 28

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

This classic recipe for blueberry muffins is a family favorite. Found in an old church cookbook, these delicious muffins are perfect for breakfast, brunch or a sweet snack.

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Ingredients

• 4 eggs
• 1 cup melted butter
• 2 cups granulated white or raw sugar
• 2 cups sour cream
• 4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups blueberries, fresh or frozen
• Streusel topping:
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup flour
• 3 Tablespoons softened butter

Instructions

1. Preheat oven to 375 degrees
2. Spray muffin tins with non-stick spray or line with muffin cups ( for about 28-30 muffins).
3. Mix dry ingredients for muffins: flour, salt, baking soda and baking powder.
4. Cream softened butter and sugar with mixer.
5. Add eggs and sour cream and blend with mixer.
6. Add dry mix to the wet and blend just until mixed.
7. Add blueberries and mix gently.
8. Fill muffin cups 1/2 way.
9. Combine streusel topping with fork and top muffins.
10. Bake 25 minutes or until light brown.

Nutrition Information:

Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 215mgCarbohydrates: 33gFiber: 1gSugar: 18gProtein: 3g

Enjoy Fresh Baked Goodness

I love to serve these delicious muffins with brunch or breakfast. Or they’re the perfect after school sweet snack with a bit of cheese. We usually bring them up to the cabin for the summer holiday weekends. The blueberries look perfect with Patriotic decor!

Yes, our family tries to eat more keto-friendly and low sugar these days, but sometimes you just need to indulge in a classic baked treat (at least that’s what I tell myself;). Whenever I make these muffins, my big kiddos are happy! Nowadays, they’re asking for the recipe, so they can make them for themselves (and their co-workers and friends). Pin and print away, friends!

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