Betty's Best Blueberry Muffins

Adapted from: Marian Burros

Serves: 24

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

500 g (4 cups) plain flour (or GF alternative)

1 tsp salt

4 tsp baking powder

227 g unsalted butter or dairy-free alternative

350 g (1.5 cups) sugar

2 tsp vanilla extract

1 lemon, zested

4 eggs

240 ml (1 cup) whole milk or dairy-free alternative

570 g (4 cups) blueberries (fresh or frozen kept frozen)

These are not Betty's, but they are the best. Around the breakfast table at Nana and Papas, I grew up creating long alliterative sentences--often about the food on our plates. So for the sake of my own fond childhood memories, these shall be called "Betty's Best Blueberry Muffins" or even 'Bluffins' if I dare make a portmanteau. 

Even if frozen blueberries are used, the muffins, fresh out of the oven, will create literal heart eyes on anyone who bites into one. 

Serve warm, maybe with slightly salted butter, and a cup of your preferred hot beverage (optional). 

Look no further for a classic blueberry muffin recipe. These will wow your loved ones and make you wonder why you'd ever spend $6 on a muffin ever again (as of 04/03/2026, it only costs $0.70 per muffin with regular flour or $0.77 per muffin with gluten-free flour).

Go on, I know you're imagining how delightful a warm blueberry muffin with that satisfying crunchy top will taste with a cup of tea or coffee. 

Ingredients:

500 g (4 cups) plain flour (or GF alternative)

1 tsp salt

4 tsp baking powder

227 g unsalted butter or dairy-free alternative

350 g (1.5 cups) sugar

2 tsp vanilla extract

1 lemon, zested

4 eggs

240 ml (1 cup) whole milk or dairy-free alternative

570 g (4 cups) blueberries (fresh or frozen kept frozen)

Directions:
1. Preheat the oven to 190 C / 375 F and line 24 cupcake tins with paper. 

2. In a large bowl, combine the dry ingredients (flour, salt, and baking powder) and set aside. 

3. Cream the butter and sugar until light and fluffy. 

4. To the butter mixture, add vanilla and lemon zest and beat in eggs, one at a time, until combined. 

 
5. Alternate folding in 1/3 of the milk and 1/3 of the flour mix into the wet ingredients until all combined well. 

6. To the blueberries, mix in 1-2 tbsp of flour until evenly coated; then fold the blueberries into the muffin batter. 

7. Generously fill the muffin tins with batter and sprinkle 2 tbsp coarse sugar over top.

8. Bake muffins, one tin at a time, until a toothpick comes out clean (30 minutes) and serve warm or store in airtight container or freezer.