Blueberry Cake / Muffins

Carol Junkins


In the picture of the muffins, well that is all I had left ! geez,, that is how fast they went ~~~ They come out light and fluffy too !!


★★★★★ 1 vote

18 muffins
15 Min
15 Min


  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1/2 c
    soft butter or margarine
  • 1 c
  • 2
    eggs / unbeaten
  • 1 tsp
    vanilla extract
  • 1/2 c
  • 1 c
    blueberries ~ fresh or frozen (i add more)
  • ·
    confectioners' sugar to top, or crumb topping

  • 1/2 c
  • 1/3 c
    all purpose flour
  • 1/4 c
  • 1 1/2 tsp

How to Make Blueberry Cake / Muffins


  1. Oven 375 degrees Line 18 muffin cups w/paper ( I used six small muffin cups and 4 Jumbo muffins)
  2. Sift flour, BP, salt and set aside.
    Beat butter, w/sugar, eggs, and vanilla
  3. Beat at high speed for 4 min. til light and fluffy.
    At low speed beat flour mixture (in fourths) w/milk (in thirds) beginning and ending with flour. Beat just until smooth.
  4. Fold in blueberries gently, 1/4 c in each cup about 2/3 full. Bake 20-25 minutes. Check with toothpick at 20 minutes, that is all mine took.
  5. BEFORE BAKING: Crumb Topping: 1/2 c sugar, 1/3 c flour, 1/4 c butter,
    1 1/2 teaspoons cinnamon ~
    Mix with fork sprinkle on muffins

Printable Recipe Card

About Blueberry Cake / Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American

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