Simple Blueberry Muffins

By Nancy Harmon Jenkins

Simple Blueberry Muffins
Andrew Sullivan for The New York Times
Total Time
About 45 minutes
Rating
4(3,242)
Comments
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This recipe first appeared in The Times in a 1986 article by Nancy Harmon Jenkins that extolled the virtues, and the many delicious applications, of summer berries.

There's nothing fancy about this muffin – it's mostly flour, eggs, butter and blueberries. But that's the beauty of it. It's the perfect sort of baking project to tackle on a lazy weekend morning.

This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry.

Featured in: THE BERRIES: FROM FOOL TO FLUMMERY

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Ingredients

Yield:1 dozen muffins
  • 2cups sifted all-purpose flour
  • 1teaspoon salt
  • 4teaspoons baking powder
  • ¼cup sugar
  • 2eggs, well beaten
  • ¾cup milk
  • ⅓cup melted butter
  • 1cup blueberries
  • 3tablespoons flour
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

172 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 4 grams protein; 162 milligrams sodium

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

  1. Step 1

    Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.

  2. Step 2

    Sift together flour, salt, baking powder and sugar.

  3. 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.

  4. Step 4

    Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.

  5. Step 5

    Fill muffin cups about two-thirds full.

  6. Step 6

    Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.

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Ratings

4 out of 5
3,242 user ratings
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Comments

Blue Jay 58

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).

Matt

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

Babettey

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.

wharnos

Dry and crusty, too salty

Kristen

I’ve made these muffins dozens of times. Agree with ADD MORE SUGAR comments. With a 1/2 cup sugar you get a more tender, well-balanced muffin.

john

fine. definitely NO MORE than 1/3 cup sugar. a little less cooking time -more like 15-20 than 20-25

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