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TIMELESS CLASSIC
I've Been Eating My Aunt Cindy's Quick Blueberry Muffins for Decades
★★★★★
5.0 (380)|(2 Reviews)Classic sugar-topped bakery blueberry muffins with plush crumb and sweet bursting berries.
K
By Kris Osborne (Recipe Developer)•Published April 24, 2026
⏱ 30 mins
Simply Recipes / Kris Osborne🔥 230 kcal
WHY MAKE THIS
- The classic American diner blueberry muffin formula that never fails.
- Ready from bowl to oven in 10 minutes flat.
TIMELESS CLASSIC
I've Been Eating My Aunt Cindy's Quick Blueberry Muffins for Decades
A recipe passed down through generations. These blueberry muffins bake tall with glistening turbinado sugar tops and an impossibly tender crumb loaded with sweet berries. Difficulty: Easy.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings12 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 2 cups all-purpose flour & 3/4 cup granulated sugar
- 2 tsp baking powder & 1/2 tsp salt
- 1/3 cup melted butter & 1/3 cup vegetable oil
- 2 large eggs & 1/2 cup milk & 1 tsp vanilla
- 1 1/2 cups fresh blueberries & 2 tbsp coarse turbinado sugar for topping
Directions
1
Mix batter gently
Whisk dry ingredients. Whisk wet ingredients. Stir together gently; fold in fresh blueberries.
2
Sugar tops and bake
Spoon into muffin tin. Generously sprinkle turbinado sugar on tops. Bake at 385°F (195°C) for 18–20 minutes.
💡 CHEF'S PRO TIPS
- Sprinkling coarse turbinado sugar on the batter before baking creates that signature bakery crunch.
Nutrition Facts
Per ServingCalories230 kcal
Protein4g
Carbs34g
Total Fat9g
Sodium: 180mg
Fiber: 2g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
