Blueberry Muffins

Blueberry Muffins


I found my thrill

On Blueberry Hill

On Blueberry Hill

When I found you


The moon stood still

On Blueberry Hill

And lingered until

My dream of Blueberry Muffins came true


The wind in the willow played

Love’s sweet melody

For all of the muffins you made

Were heaven to me


Though we’re apart

You’re part of my still

For I found my thrill

On Blueberry Hill


Give everyone a thrill with these blueberry muffins filled with old fashioned country goodness.  Bursting with flavor and just the right amount of sweetness, they are delicious with a country breakfast or some fried chicken and corn.  End of summer yum!

Happy Baking!

And Remember

Always Stay in Touch with Your Inner Goddess!


2 cups All Purpose Flour

2 teaspoons Baking Powder

½ teaspoon Salt

½ cup (1 stick) Butter

1 ¼ cups Granulated Sugar

2 teaspoons Pure Vanilla Extract

 2 Large Eggs (lightly whisked) at room temperature

½ cup Whole Milk

2 cups Fresh Blueberries

1 ½ tablespoon Hecker's Unbleached Flour for tossing with blueberries

3 - 4 teaspoons Granulated Sugar for dusting muffins

Baking Instructions

Preheat oven to 375 degrees.

Line 12 muffin cups with paper liners.  Do not attempt to stretch batter into more.

Wash blueberries. Shake off excess water and toss with 1 ½ tablespoons flour to prevent sinking.

Combine dry ingredients.

Cream butter.

Add sugar and cream until fully incorporated.

Add vanilla and eggs and thoroughly combine.

Add half the dry ingredients and half the milk and mix on low.

Add the remaining half of dry ingredients and milk just until combined.

Fold in blueberries by hand.

Fill muffin cups almost to the top.

Sprinkle tops with remaining granulated sugar.

Bake for 24 – 30 minutes until muffins just turn a lightl golden brown and an inserted toothpick comes out clean.

Cool 5 minutes and loosen around each muffin with a paring knife.

Wait another 2 minutes and remove onto wire rack.

Cool before serving.