Blueberry Muffins, Mountain Sunshine & Randi’s Great Grandmother

by on October 8, 2008

Randi Levin’s recipe for blueberry muffins arrived along with a beautiful photograph of the greenery around her in the Colorado mountains signalling the weather change to a spring mood!


Randi & Colorado greenery

Randi writes, “Dear Jigyasa & Pratibha, Thank goodness for Grandmothers! Full of smiles, hugs and love, they are as sweet as can be. The wisdom they generously share with those they love and many they have yet to meet is precious and priceless. The muffin recipe that follows is one of my Great Grandmother’s. Please enjoy it as many have for more than a century to date!”


Grandma & Blueberry Muffins

Ingredients for Blueberry Muffins:

  • ½ cup (1 stick) margarine
  • 1½ cups sugar, or sugar substitute
  • 1 tablespoon vanilla
  • 4¼ cups flour
  • 5 teaspoons baking powder
  • 2 cups plus 2 tablespoons milk
  • 1½ cups fresh or frozen blueberries

For topping:

  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Blueberry Muffins


  1. Preheat oven to 375 degrees F.
  2. Mix together the margarine, sugar, vanilla, milk, flour and baking powder thoroughly.
  3. Add the blueberries gently at slow speed and mix well into the batter.
  4. Grease 8 sections of a large muffin tin, or 12 regular size muffin sections.
  5. Fill each muffin section to the top with batter.
  6. Combine the ingredients for the topping (2 tbsp sugar, 2 tbsp flour and 1 tsp cinnamon)
  7. Sprinkle this cinnamon mixture on top of each muffin.
  8. Bake the muffins for 20-35 minutes (depending on muffin section size) or until they are golden and feel firm on top or until inserted knife or toothpick comes out clean.

Variations: This recipe of blueberry muffins can be prepared with raspberries or diced peaches in place of berries.


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