Best Blueberry Muffins

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Start your morning with a fresh, warm Blueberry muffin. A crowd pleaser for all ages.


  • 1 3/4 cups Hodgson Mill All Purpose White Flour, + 2 Tbsp. (divided)
  • 1/3 cup sugar
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 egg, well beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, (thawed & drained if frozen)


Preheat oven to 400°F.  Prepare 12 muffin cups by lining with papers or spraying with nonstick cooking spray.

In a large bowl, mix 1-3/4 cups flour, baking powder and salt. Make a well in the center of the dry ingredients.
In a separate bowl, combine milk, egg, oil and sugar. Add all at once to dry ingredients; stir just until the dry ingredients are moistened. Toss berries in 2 Tbsp. of flour (this keeps berries from settling to bottoms of cups). Gently fold in berries. Spoon batter into muffin cups; filling them 3/4 full.

Bake 22-25 minutes, until tops of muffins are golden brown. Remove from pan and serve immediately or cool on racks.  

12 muffins Print this Recipe

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