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How to make it

  • Preheat oven to 350 degrees.
  • To make the crumble:
  • In a medium bowl combine flour, brown sugar and cinnamon. Add the butter and work in with your fingers until crumbly.Set aside
  • To make muffins:
  • Line a 12 cup muffin tin.
  • In a small bowl sift together the flour with baking soada and powder, salt cinnamon and nutmeg.
  • Cream the butter and sugar ina large bowl until light and fluffy.
  • Add teh eggs beating after each one.
  • On low speed add the flour mixture in 3 additions alternating with the buttermilk..
  • Gently fold in the blueberries. Spoon the batter into tin and sprinkle crumble over top.
  • Bake for 20 -25 mins until toothpick inserted comes out clean.Cool in pan for ten mins .
  • Freezes well!!
  • NOTE:
  • In the original recipe it called for unsalted butter and a mixture of AP flour and cake flour. I have been making them as above for 5 years and they are great!! If you want to you can use unsalted butter in place of the salted and use 1 1/2 cups AP flour and 1/2 cup cake flour.
  • These are the best blueberry muffins I have ever had!!

Reviews & Comments 1

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  • doreenfish 7 years ago
    Yes, Sadiesmom...i find that i get 18 out of this recipe...i use 2 muffin pans a 12 and 6 cup is such an amazing recipe...glad u liked it
    Was this review helpful? Yes Flag
    " It was excellent "
    SadiesMom ate it and said...
    I made these for my husband to take to the office for a St. Patrick's Day breakfast gathering. They were a huge hit! I have standard size 12-cup muffin pan and used standard liners but ended up with 16 muffins. Trust problem...I had to send 12 of something and I did...the other 4 were for me!! I thought I had a good Blueberry Muffin recipe until I tried this really is terrific. Enjoy -
    Was this review helpful? Yes Flag

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