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Old-Fashioned Blueberry Muffins

Photo Credit
pixabay
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
8 large muffins or 12 standard size
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
Beth Kidder, Yankee Magazine
Sources
The Yankee Cookbook

These blueberry muffins taste just like Grandma’s! They have the crispest crust when baked in old-fashioned cast-iron muffin pans, but they’re still very good when made in modern muffin tins.

Ingredients
2 teaspoons sugar
a pinch of ground cinnamon or nutmeg (optional)
2 cups flour
1/4 cup sugar
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
5 tablespoons melted butter
1/3 cup fresh or frozen blueberries

Instructions

1. Grease your muffin pan(s) very thoroughly. Set cast-iron ones in the oven while it is heating. If you are not using cast iron, just set the greased pan(s) aside. Heat oven to 375 degrees F. Mix the 2 teaspoons sugar with the cinnamon or nutmeg and set it aside to use as topping.

2. While the oven is heating, sift the flour, the 1/4 cup sugar, baking powder, and salt into a bowl. In a separate bowl beat the egg, then add the milk and melted butter. When oven is ready, add liquid to dry ingredients all at once and stir briefly, just until all of the flour has been moistened.

3. Divide about a third of the batter between the wells of your (hot) muffin pan(s). Stir the berries into the remaining batter and use it to finish filling the wells.

4. Sprinkle the muffins with the spiced sugar, then bake until well browned, about 20 to 25 minutes. Remove from the pan and serve at once.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Doni Juarez</span> Mon, 06/16/2025 - 14:15
I just made these this morning and I am sorry to say that I am highly disappointed. 1/3 cup of blueberries works out to about two blueberries per muffin. I added half a pint. (One cup, more or less.) The batter was not batter, it was a stiff dough, which meant that, at the last minute, I had to add more milk. That is less than ideal. Maybe you should have a test kitchen to try recipes before you post them. Just a thought... Other than that, I love the Farmers Almanac! I really do appreciate your efforts, even if this comment is not a good review on the recipe.
<span>Lisa Martin</span> Mon, 02/27/2023 - 12:45
This is a TRUE muffin! Most muffin recipes today have so much sugar in them they are more like cupcakes than quick bread. Can't beat a real blueberry muffin...this is the recipe to use! My recipe is virtually identical except it uses 6 tablespoons melted butter and 1 cup of blueberries. And I use 1/4 teaspoon nutmeg.
<span>Anne</span> Sun, 02/26/2023 - 09:00
Excellent ~ can't wait to try this recipe when Blueberry Season begins~: )