On Line Cookbook
Blueberry Muffins
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Blueberry muffins with a sugary-nutmeg crust.

Redbook Magazine March, 1984


  • 1/2 cup (125 ml) butter
  • 1 cup (225 ml) sugar
  • 2 large eggs
  • 2 cups (475 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) milk
  • 2 cups (475 ml) blueberries
  • 1 tbsp (15 ml) sugar
  • 1/4 tsp (1 ml) nutmeg
  • Preheat oven to 375 degrees (200 C.).
  • Line or grease muffin pans.
  • Beat butter and add 1 cup (225 ml) sugar until well blended.
  • Beat in eggs.
  • Stir in flour, baking powder and salt alternating with milk.
  • Stir in blueberries.
  • Spoon into prepared muffin cups.
  • Sprinkle with sugar and nutmeg.
  • Bake 25 to 30 minutes until golden.
  • Cool at lease 30 minutes before removing from pan.
  • If reheating muffins, warm about 7 minutes at 350 degrees (175 C.) before serving
  • Makes 12 to 18 muffins.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.