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Old Fashioned Blueberry Muffins


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This recipe uses wild blueberries, although cultivated blueberries may be substituted. 



  • 2 lb. flour plus 4 oz.
  • 1 tsp. salt
  • 12 oz. brown sugar
  • 2.5 oz. Clabber Girl Baking Powder
  • 12 oz. sugar
  • 2 lb. buttermilk low-fat, plus 6.25 oz.
  • 1 1/2 lb. eggs egg substitute
  • 3 lb. blueberries
  • 2.5 oz. sugar (Topping)
  • 3 tsp. cinnamon (Topping)
  • 7 oz. canola oil


"Combine flour, Clabber Girl Baking Powder and salt; set aside. Combine sugars, milk, egg, and oil.

Add to flour mixture and mix until blended. Fold blueberries into batter. In a separate bowl, combine topping ingredients.

Use a #20 scoop to deposit batter into greased muffin tins. Sprinkle each muffin with topping. Bake at 375ºF in a convection oven for 18 to 20 minutes, or until firm to the touch."