One of my favorite times of year is blueberry season! I used to love to pick them and freeze for the winter. This is the best blueberry muffin recipe I have ever come across and I hope you will give it a try. I got from the best cook I ever knew, Ruthie McHugh. She was my landlady back when I first started teaching, and I used to love to be invited into her kitchen for these delicious muffins right out of the oven. I am so grateful that one day I took a minute to write down her recipe that she dictated to me from memory. Every time I make them I think of what a special lady she was and how important she was in my life. Here is how to make these muffins:
Gather all your ingredients. This recipe uses 2 bowls: one for wet, one for dry. Use the biggest one for dry, it helps with mixing as one of the secrets is NOT to over stir the batter.
I add the blueberries (and recently started adding nuts and they are a great addition, but not necessary) to the flour mixture before I pour on the wet ingredients.
Pour the milk, eggs and butter over the flour and then you stir very gently, just to combine everything. I spray some pam and put flour in my muffin tin and am making half a dozen big muffins.
Put batter in the muffin tin and bake in a pre-heated 350 degree oven for 20-25 minutes. When I make my big muffins they take 25-30 minutes as I love a golden crispy top. Here they are ready to go in the oven.
And here they are out of the oven…and the house smells delicious!
Here is my original recipe card I wrote out back in 1987 in Ruthie’s kitchen. I have made adjustments, and use butter instead of oil, and also add the blueberries (and nuts) to the dry ingredients before adding the wet. I do this to cut down on the stirring of the batter.
And here they are fresh from the oven, all buttered up and ready to enjoy!
Ruthie’s Blueberry Muffins
Combine in large bowl:
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 cup of white sugar
- 1/2 teaspoon salt
- 1 cup of blueberries (or any other berries you like)
- 3/4 cup of walnut pieces (optional)
Mix in small bowl:
- 1 egg beaten
- 1/2 cup of milk
- 1/4 cup of vegetable oil or melted butter
Pour wet ingredients over flour mixture and stir just to combine. Do not over stir. Pour batter into greased muffin tin (or muffin cups) bake at 350 degrees for 20-25 minutes.
5 thoughts on “Ruthie’s Blueberry Muffins”
Thank you for sharing this recipe! I look forward to trying it. Yummy blueberries!🫐
I have a lot of frozen blue berries. So do I have to thaw them out before using them in this recipe? I am also making a dozen regular size muffins not the big ones, do I have to change anything?
No you don’t need to thaw your blueberries.
No changes to the recipe but if you are using regular muffin tins they should be done in a little over 20 minutes.
My bigger ones take 25-30 minutes.
Hello these look great but can a sugar substitute be used?
Hi Kimberly. I’m sure you can substitute and they will come out fine.
You could try 1/4 cup of Splenda or 3 1⁄4 teaspoons liquid sweetener instead of the white sugar.