Grandma Ruth's Blueberry Muffins
Recipe type: Snack
Cuisine: American
Serves: 18 muffins
  • 2 and ⅔ cup all purpose flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ cup butter, softened
  • ⅔ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup milk (any kind)
  • 1 pint blueberries (2 cups) (fresh works best; frozen blueberries also work well if they are all you have on hand, but they can tend to “bleed” into the batter, causing the muffins to turn purple! Which is still delicious, btw!)
  1. Preheat oven to 375 degrees F. Line 18 muffin tins with muffin liners, or spray well with nonstick cooking spray.
  2. In a large bowl, combine flour, salt, baking powder, and cinnamon, and toss to combine. Set aside.
  3. In another large bowl, cream butter and sugar with a handheld mixer. Add eggs, vanilla, and milk, and beat to mix well.
  4. With a rubber spatula or wooden spoon, slowly mix dry ingredients into the wet ingredients until just combined. Fold in the blueberries.
  5. Spoon batter into prepared muffin tins, and bake for 15-20 minutes, or until a toothpick inserted in muffin comes out clean.
Recipe by SunnySideUps | Living Life Sunny Side Ups at