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This recipe comes out of Bear Fare, A Cookbook Commemorating the 10th Anniversary of Bear Valley Elementary School, Anchorage, Alaska, 1993-94.

The recipe author calls it the Cadillac of Blueberry Muffins. I absolutely agree. It is the best blueberry muffin recipe, ever! Where it calls for a topping made by mixing 1 Tbsp. sugar with 1/4 tsp. ground nutmeg, I simply sprinkle sugar and cinnamon over the unbaked muffin tops. I’m not a big fan of nutmeg.

  • Blueberry Muffin Ingredients
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs (I use extra-large)
  • 1 tsp. vanilla extract (I use paste)
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 cups blueberries, fresh or frozen
  • 1-2 Tbsp. sugar
  • Sprinkle of cinnamon

Preheat oven to 375 degrees F. Prepare 16-24 muffin cups with papers or spray or grease. The number depends upon how big your cups are and what size eggs, etc. I usually overfill mine, but this time I made smaller ones (24).

In a mixing bowl beat together butter and 1 cup sugar until light and fluffy. I used an electric mixer. Add eggs and vanilla, beat well. Slowly stir in flour, baking powder, and salt, alternating with the milk. Fold blueberries in by hand.

The batter is thick. Spoon it into the tins as best you can, no more than 2/3 full. It doesn’t have to be even across the top. Sprinkle tops with a little bit of sugar and cinnamon.

Bake at 375 degrees for 20-25 minutes, until tops are golden and spring back when lightly touched. Remove from heat and cool in pans. These are the best!