Preheat an oven to 400 degrees. Butter standard muffin tins.

In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then remove.


This tasty recipe is best with fresh blueberries. If you have frozen, that's okay. Just don't thaw them first. Put them in the batter frozen. Otherwise, you're muffin turns too purple.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 53. Submitted 4/25/2002.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From aedanrich (Team Breakfast Member)

Recipe Rating (out of 5):

Very tasty blueberry muffins. They're great.

Comment submitted: 7/20/2008 (#5924)



From buddy-buddy

Recipe Rating (out of 5):

First time I visit your website, too... helpful and good!

Comment submitted: 7/2/2008 (#5642)



From Kojak924 (Team Breakfast Member)

Recipe Rating (out of 5):

This is the best recipe ever for blueberry muffins!! I wouldn't even consider another one now that I've been making these for over a year... rarely a week goes by in our house without these on hand. Easy, tasty, absolutely delicious!

Comment submitted: 3/25/2008 (#4894)



From Tops

Recipe Rating (out of 5):

These are delicious. I used honey instead of sugar. They are wonderful.

Comment submitted: 10/3/2007 (#3688)

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