Browse By


Vera’s Blueberry Muffins – Recipe

Vera is a friend of mine who is an excellent cook and a wonderful baker.  I love all her recipes, and she shares them with anyone who is interested in trying them out.

Today I will share her recipe for Blueberry Muffins which are simple to make, require a few basic ingredients, and absolutely melt in your mouth.  She suggests mixing anything you wish into the batter (fruits, berries, nuts, chocolate chips….), and tweaking the recipe to your preference.

I used blueberries and also added some vanilla extract as well as lemon zest to my version of this recipe.  I also prepared a streusel topping to add a finishing touch.

Cupcake liners used in the muffin cups or cupcake cups make it really easy to remove the muffins after baking.

This recipe yields 8 regular-size muffins or 10 cupcake-size muffins.

Vera’s Blueberry Muffins – Recipe

Vera’s Blueberry Muffins – Recipe


  • 1 cup all purpose flour (I use unbleached Gold Medal)
  • 2 tsp. baking powder
  • pinch of salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk (I used buttermilk)
  • 1 whole egg, beaten
  • 1/2 tsp.vanilla extract
  • 1 tsp. lemon zest
  • 1 1/2 cup fresh blueberries (or any of your favorites), rinsed and drained
  • streusel topping
  • 1 Tbs. butter
  • 1 Tbs. sugar
  • 2 Tbs. flour
  • 1 tsp. cinnamon


  1. Stir together dry ingredients.
  2. In a medium bowl milk, beaten egg, and melted butter, mix to incorporate.
  3. Add liquid ingredients to dry ingredients, stirring only to moisten. Do not over mix.
  4. Fold in the blueberries.
  5. Line the cupcake pan with cupcake liners and fill with batter 3/4 full.
  6. I used 10 cupcake liners.
  7. If you wish to have the topping, then mix all the topping ingredients to form crumbs, may need a little more flour is not crumbly enough. Sprinkle crumbs on top of each muffin before baking.
  8. Preheat the oven to 350 degrees F and bake for 20 minutes on a middle oven rack.
  9. Remove the pan from the oven and cool for 5 minutes, then remove the cupcakes on a cooling rack to cool completely.
  10. Serve fresh, or store in the fridge in an airtight container.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.