Aunt Ethel’s Blueberry Muffins

an original recipe from Ethel Wolf


2 c. all-purpose flour
6 T. sugar
½ t. salt
4 t. baking powder
1 t. lemon zest
½ c. unsalted butter
1 c. blueberries
1 egg
¾ c. whole milk


1. Preheat oven to 425.
2. Whisk together flour, sugar, salt and baking powder into a bowl. Cut the butter into chunks and pinch it into the dry ingredients with your hands. This takes a few minutes to do, but make sure the butter and dry ingredients are fully combined.
3. In a separate bowl lightly beat the egg and milk. Pour them into the dry ingredients and stir with a wooden spoon until fully combined. Note, the mixture will look odd and a little gluey, but this is totally normal.
4. Stir in the blueberries until just combined.
5. Pour batter into a 12-cup regular sized muffin tin. Make sure each cup is about ¾ full. Bake for 20 minutes or until tops are golden.

Naptime Notes

Naptime Recipe Serving ideas

Muffin recipes that are not too sweet are hard to come by and this one fits the bill. I love that I can substitute almost any kind of fruit for the blueberries and they still taste delicious.

Naptime Stopwatch

The batter is a snap to prepare and takes less than 10 minutes. Then, after a brief 20 minutes of baking time, the muffins are ready to eat!

Naptime Reviews

Everyone loves muffins that aren’t overly sweet which is why we’ve been devouring these in our house. I highly recommend you serve them to guests soon, they will love them.

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