Fannie Farmer Blueberry Muffins
Experience breakfast bliss with these classic Fannie Farmer Blueberry Muffins, a timeless recipe that perfectly balances simplicity and flavor. Made with pantry staples like all-purpose flour, granulated sugar, and creamy melted butter, these muffins are bursting with juicy blueberries in every bite. The recipe comes together with minimal effort, requiring just 15 minutes of prep time, and features a light and tender crumb that’s sure to delight. A sprinkle of sugar on top adds a subtle crunch, making these muffins an irresistible treat whether served warm from the oven or packed for an on-the-go snack. Perfectly portioned for 12 servings and easy to customize with fresh or frozen blueberries, this recipe will quickly become your go-to for morning indulgence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 cups unsalted butter (melted and cooled)
- 0.75 cups milk
- 1 whole large eggs
- 1 cups blueberries (fresh or frozen, if using frozen do not thaw)
- 1 tablespoon granulated sugar (for sprinkling, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to combine and set aside.
In a separate bowl, whisk together the melted butter, milk, and egg until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the blueberries, being gentle to avoid crushing them and discoloring the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
If desired, sprinkle the tops of the muffins with a little granulated sugar for a slight crunch and hint of sweetness.
Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any extras in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1639 mg | 71% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 136.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 311 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
