Classic blueberry muffins and a giveaway

This classic blueberry muffin is light and tender and will not dry out overnight. A crunchy sugar topping provides a nice contrast to the fluffy muffin. You’ll want to make these muffins again!

It was Teacher Appreciation Week at preschool recently, and I knew what I wanted to bake Addie’s teacher. I wanted to bake her some classic blueberry muffins since she gets to school pretty early and barely has time to eat a good breakfast. Addie said that she sees her teacher eating yogurt in the mornings.

I’ve brought them Greek yogurt muffins before and thought it would be fun to try a classic blueberry muffin recipe. This came from a cookbook that I already own, and the authors are good old Southern bakers. Having gone to college in the South, I know that Southerners really know their food. I knew this recipe would not disappoint. Normally, I would replace the butter and oil with applesauce, but I left the ingredients as-is to see how the muffins would turn out.

As expected, the muffins were soft and fluffy. Each bite yielded a tender and light crumb, and the muffins did not dry out overnight. The coarse sugar on the muffin tops provided a nice textural contrast to the airy muffin base. This is definitely a recipe worth keeping if you aren’t counting calories. Addie said she wasn’t hungry yet ate one and a half of these one afternoon. For a girl who wasn’t hungry, she certainly ate her share of muffins!

And now onto the giveaway! One lucky U.S.-based Eva Bakes reader will receive a ChefAlarm from ThermoWorks.  Simply enter via the Rafflecopter widget below. Please be patient, as sometimes the widget is slow to load. Good luck!

ChefAlarm from ThermoWorks

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Disclaimer: ThermoWorks provided me with complimentary products, but I was not compensated for this post. As always, all thoughts and opinions are 100% my own. This post contains affiliate links.

Classic blueberry muffins

This classic blueberry muffin is light and tender and will not dry out overnight. A crunchy sugar topping provides a nice contrast to the fluffy muffin.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 4 Tablespoons unsalted butter melted and cooled slightly
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup milk of choice
  • 1 cup fresh or frozen blueberries if frozen, do not thaw
  • Coarse sugar for sprinkling optional


  • Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • In a medium sized bowl, mix together the oil, melted butter, vanilla, eggs and milk. Transfer this to the large bowl with the dry ingredients. Fold gently until a few dry streaks remain.
  • Gently add the blueberries and fold until no dry streaks remain. You do not want to overmix the batter.
  • Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool before serving.


Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.
Source: The Back in the Day Bakery Cookbook, page 19

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