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Double-Blueberry Muffins

An intense berry flavor is the highlight of these moist and delicious muffins.

August 13, 2018

Partially-mashed blueberries give these moist, delicious muffins an intense blueberry flavor. Take advantage of this year’s bumper crop while it lasts!

Makes one dozen muffins.


  • 2-and-1/2 cups fresh blueberries, divided
  • 1/2-cup (1 stick) butter, at room temperature
  • 1-and-1/4 cup granulated sugar, divided
  • 2 large eggs, at room temperature 
  • 2 teaspoons baking powder
  • 1/2-teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour or equivalent GF flour
  • 1/2-cup nonfat or milk, or any kind of milk, at room temperature 


Preheat the oven to 375 degrees F. Line a 12-muffin-cup muffin tin with paper, or lightly grease the tin. (For this recipe, foil-lined baking cups work best.)

Mash 1/2-cup of the blueberries to the halfway point so they still have a little texture. 
In a large bowl, cream butter and 1 cup granulated sugar until well combined. Add eggs, one at a time, beating well after each addition.

Beat in the baking powder, salt and vanilla.

Add the flour in three or four parts, alternately with the milk, beating gently to combine ingredients. 

Add the mashed berries along with the 2 cups whole berries, stirring gently to just evenly combine.

Into the prepared muffin tin, use a large scoop to drop a scant 1/3-cup batter into each cup. Do not overfill.
With the reserved granulated sugar, sprinkle about 1 teaspoon over each muffin. 

Bake muffins for about 30 minutes, until they pass the toothpick test and the tops are golden-brown. 

Take muffins from the oven, place pan on a rack and loosen the edges of each muffin with a sharp knife. Cool for 5 minutes, then turn muffins out onto the rack to finish cooling.

Cook’s note: This recipe does not work well with frozen berries, which result in a soggy bottom.