Grandma Mimi’s Blueberry Muffins

Contains eggs, dairy, and gluten. Free from nuts and soy, plus low in nickel.


Best-Ever Blueberry Muffins

Recipe from my Grandma Mimi



¼ cup butter, softened (half a stick at room temperature, and this works with lactose-free butter as well)

½ cup sugar

1 egg

¾ cup milk (does NOT work with non-dairy milks)

¼ tsp vanilla

1 ¾ cups flour plus 1 extra tbsp to go over the blueberries

2 ½ tsp baking powder

1 cup blueberries (frozen works)

½ tsp salt



Cream butter and sugar in your electric mixer until light and fluffy.


Beat in egg.


Beat in milk and vanilla. Beat until it’s almost smooth.


In a small bowl, stir 1 ¾ cups flour, baking powder, and salt.


Add that to the first mixture and stir until the dry ingredients are moist. The batter will be lumpy. Do not over-mix, or the texture will be off; if the glutens develop too much, then muffins can turn out too bread-like.


Toss the berries with the 1 tbsp flour.


Add the berry mixture to the dough and stir just to combine. Use a large spatula or wooden spoon.
Spoon into a dozen muffin tins, either greased tins, or within cupcake liners.


Bake at 425 until evenly golden brown, approx 25 min.


Note: This recipe works with duck eggs! I have yet to try an egg-free substitution. Let me know if anyone tries to applesauce or flaxseed or aquafaba 🙂

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