Blueberry Muffins - How to make Blueberry Muffins - 100 Year Old Recipe - The Hillbilly Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Preheat the oven to 350°F.

Gather 2 cups of blueberries, using fresh or thawed frozen ones.

In a mixing bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt.

Add 1 cup of sugar to the dry ingredients.

In a stand mixer, whip 1 stick of butter and the sugar until fluffy.

Add 2 eggs, 1/2 cup of milk, and 2 teaspoons of vanilla to the mixer and mix gently to combine.

Sift the flour mixture into the wet ingredients to add air and avoid overmixing.

Fold in the blueberries gently to prevent them from squishing.

Scoop the batter into muffin tins, filling them about 3/4 full.

Optionally, prepare a crumb topping with 1/4 cup sugar, 1/4 cup flour, and a couple tablespoons of butter, mixing until crumbly and sprinkle on top before baking.

Bake in the preheated oven for about 20-25 minutes, or until golden brown and a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens