Simple Blueberry Muffins
Updated July 9, 2015
Andrew Sullivan for The New York Times
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups sifted all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
¼ cup sugar
2 eggs, well beaten
¾ cup milk
⅓ cup melted butter
1 cup blueberries
3 tablespoons flour
Nutritional analysis per serving
24 grams carbs; 42 milligrams cholesterol; 172 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 1 gram fiber; 162 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
- Step 2
Sift together flour, salt, baking powder and sugar.
- Step 3
Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
- Step 4
Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
- Step 5
Fill muffin cups about two-thirds full.
- Step 6
Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.
Private Notes
Comments
Good, but not quite enough sweetness in these muffins to outweigh the salt for us. Would definitely try again but decrease the salt and increase the sugar (and we are not fans of overly-sugary foods).
Nice and simple, came out soft and not greasy. I used 1/3 cup of sugar as others said the 1/4th wasn't enough. the 1/3 cup did the trick for me! Will be making this again and trying out different variations
I did a quick comparison of the blueberry muffin recipes and chose this one: partially for simplicity and ease (cooking with a 3 year-old) and partially for the least amount of sugar (other recipes may have three times as much!--see recent NYT piece on That Sugar Film). The balance is just fine for us, with the butter and blueberry flavors dominating. I did sprinkle just a little sugar on the tops before baking, to give the muffins a nice glazed crust. The three-year-old, and others, approve.
I agree that the sweet/salty balance is a bit off. They need to be just a touch sweeter and less salty.
Made these today and were wonderful. Only difference is that I used more blueberries (about 1 1/2 cups) plus an extra TBS sugar.
The muffins turned out somewhere in between the texture of a muffin and a scone, and I was even careful not to overmix the batter. Not sure if I did something wrong or if that’s the intended texture of these muffins! We didn’t mind though. They are great with a cup of coffee. I added 1/3c of sugar instead of the called for 1/4c based on reviews. I also sprinkled a bit of sugar on top before baking. I think I’ll still add a little more sugar next time. All in all a great easy recipe!