Scrumptious Blueberry Muffins


  • 6 cups of all-purpose flour
  • 3 cups of granulated sugar
  • 6 eggs
  • 1 ¼ whole milk
  • 3 tsp salt
  • 6 tsp baking powder
  • 3 sticks of melted butter
  • 3 teaspoons of vanilla
  • 6 cups of frozen blueberries

When making any recipe we always need to measure all the ingredients first so we will start by measuring the flour. Make sure the flower is loosely sitting in the measuring cup when you do this and just cut the extra flower off the top rather than packing it in to get the correct amount. Once you have measured 6 cups into the large bowl you can add in the 3 cups of sugar.

Measure out 6 teaspoons of baking soda and 3 teaspoons of salt. Whisk these dry ingredients around to mix thoroughly. This muffin recipe is great because you don’t need a standing mixer or anything like that and it stays pretty simple. Now we can start working on our wet ingredients. In a medium sized bowl crack 6 eggs making sure to keep any egg shells out and whisk. Next add the 1 and a quarter cup of whole milk and proceed to mix. We mix these two together first because if we add the melted butter to the eggs too soon they will slightly start to cook before they are even in the oven. It’s now safe to add the 3 sticks of melted butter and continue whisking. To add a little more flavor we will then add 3 teaspoons of real vanilla. The dry and wet ingredients are now ready to mix together. Dump the wet in with the dry in the larger bowl and mix. Make sure you don’t over mix. A slightly lumpy batter is what you want to get it too for when you add the blueberries.

When you’ve mixed the batter to the correct consistency you can then add in your blueberries. You’ll be folding them in and we will use frozen blueberries as fresh blueberries are very delicate and tend to burst and stain the batter. Frozen blueberries will really help prevent this. Get a large soft spatula for folding them in and grab your measuring cup. Gently add in 6 cups of the frozen blueberries and you can then start slowly folding in the added blueberries for this extra blueberry filled batch. Work from the bottom and slowly mix the bottom up over the blueberries on the top. Again don’t over mix the batter as it may even cause frozen blueberries to burst.

It’s time to start filling the muffin cups. Add your muffin slips and fill each cup up 2/3rd s of the way depending on how much you want them to rise over the edge. Take care filling your cups also because again we don’t want the berries to burst.

(Optional) Crumb Topping Ingredients: 1 stick of cold butter sliced in 8-10 pieces, ¾ of a cup of all-purpose flower, ¾ of a cup of sugar and 1 teaspoon of salt.

In a food processor or using a pastry cutter cut the butter into about pea sized or slightly smaller bits making sure the ingredients are all fully incorporated into the mix. Put a small handful on top of each muffin. Bake for 350 for about 25 minutes. Test with a toothpick and if it comes out clean they are ready. Don’t forget to share these scrumptious muffins with your loved ones.