The Best Blueberry Muffins (Elizabeth Alston) by Barbara

Hot Out of the Oven

UPDATED 2026

Why are they the best? The secret is a 1/2 cup of smashed blueberries on top of two cups of regular blueberries.  The recipe is a keeper.  Each muffin is packed with blueberries!  They are moist and delicious. 
---Barbara

The Best Blueberry Muffins
(from Muffins by Elizabeth Alston)

Makes 12 large muffins

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 t. vanilla extract
2 t. baking powder
1/4 t. salt
2 1/2 cups blueberries, or one pint 
2 cups all-purpose flour
1/2 cup milk
1 t. sugar mixed with 1/4 t. ground nutmeg (optional)

Heat oven to 375 degrees.  Grease 12 regular muffin cups, including the area between each cup or use foil baking cups.

In a medium-size bowl, beat butter until creamy.  Beat in the sugar until pale and fluffy. 

Beat in eggs, one at a time.  Beat in vanilla, baking powder and salt.

Mix in mashed berries.

With a spatula (not the mixer), fold in half the flour, then half the milk.  Add remaining flour and milk.

Fold in remaining blueberries. 

Scoop batter into muffin cups. 

Optional: Sprinkle with nutmeg sugar. (or simply grate over the top of each some nutmeg, then sprinkle with sugar.)

Bake 25 to 30 minutes, or until golden brown. My usually take 28 minutes. 

Let muffins cool at least 30 minutes in the pan before removing because the fruit is so hot they will collapse if you don’t. Or, you can use tulip cupcake liners like in the banner photo, then you can remove them right away. 

Move to a rack to let them finish cooling. 

Here's the little cookbook where I found the recipe. Muffins by Elizabeth Alston.  

B

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