Classic Betty Crocker Blueberry Muffins
Fruity with a hint of sweetness, Betty Crocker Blueberry Muffins are great for brunch or snacking. Or an artisan bread basket with dinner!
My mother was an old-fashioned cook. She carried around a Betty Crocker cookbook, full of every kind of recipe from muffin to meatloaf. I couldn’t have been happier when, out of her three kids, I scored that prize.
While today I cook many “modern” dishes, sometimes you can’t beat the classics. This muffin is always a favorite with it’s flavorful blueberries and light sweetness. So I decided to update my 2011 post for today’s cookbook roundup!
‘Cause everything old is new again!
What Makes This a Winner
- Great Classic Flavor – I don’t know what it is about older recipes but they always taste like comfort food to me. I’d say it’s nostalgia but my Gen Z daughter got wide-eyed and happy just like me, when I took these out of the oven!
- Quick & Easy – This can be made in one bowl, and mixed and baked in just over a half hour!
- No Special Ingredients – Except for the blueberries (which you can “stock” in your freezer), you’re likely to have all of the ingredients in your kitchen already. No grocery runs for buttermilk or sour cream!
Step by Step Directions
In a medium bowl, whisk together the egg and 1/2 cup milk. Continue whisking and add the melted butter or oil.
Add the flour, sugar, salt and baking powder to the same bowl, then gently stir the dry ingredients together. When roughly combined, stir into the milk mixture. Mixture should be thick (scoopable, not pourable) but if it is very dry, add some extra milk.
Gently stir in the blueberries.
In a muffin pan that is greased, or lined with disposable muffin cup liners, spoon batter evenly into 12 muffin cups. They will reach to the top but because the batter is thick, they won’t fill into to the sides until they cook.
How to Serve
For an easy breakfast, Betty Crocker Blueberry Muffins are lovely just served with a glass of milk. And if you are thinking of something more formal, like a special breakfast or brunch, serving up a basket of these muffins would add a touch of elegance.
Muffins can also make an nice side dish with lunch or dinner, especially if you are doing something festive like a baby or bridal shower. Or add them to an artisan bread basked for a formal dinner party.
Variations
Betty Crocker called the base recipe (sans blueberries) a sweet muffin and offered up a whole variety of options to consider. So feel free to shake things up according to your tastes.
Instead of blueberries, you could use other fruits or even chocolate chips. Now if you do use another fruit, pay attention to size and chop first if the fruit is large (e.g. strawberries). And even though fresh cranberries are small, I’d chop these to distribute the tartness.
How to Make this as a Sweet Bread
While I’ve never tried making this recipe as a bread, I switch up muffin recipes and sweet bread recipes all the time. Basically 12 muffins = 1 loaf, though oven temperature and cooking times change.
Since this recipe doesn’t produce towering muffins, I’d go with a 8 ½ x 4 ½ pan rather than 9 x 5 if you can. You should also lower the heat to 350 and cook for about 50-60 minutes. Be sure to carefully check for doneness with a toothpick and cook longer if needed, since sweet breads are harder to get reliably cooked through.
For more on this check out King Arthur’s tips.
Tips & FAQs
Betty Crocker Blueberry Muffins are pretty foolproof! That said I tend to mix them by hand. Overworking muffins can develop the gluten in the flour and make them a little tougher. And since you mix them so little, it’s even easier than cleaning a mixer!
The original recipe calls for all-purpose flour and you can use that if you prefer. I like to up the health value slightly by using half whole grain flour like white whole wheat flour.
You can use fresh or frozen blueberries in this. Try not to thaw first if using frozen or you may have blue muffins!
Can I use a non-dairy milk? I haven’t personally tried a non-dairy milk but I have successfully used every dairy milk from skim to whole. So I’m confident it non-dairy would work fine.
Can I substitute applesauce for the butter or oil? This is something I don’t recommend. ¼ cup of fat is really the minimum for a moist muffin that doesn’t stale almost immediately. Divided by 12 muffins, it’s only 1 teaspoon each, so it won’t break the calorie bank in any case.
Can I freeze these? Wrapped airtight, these muffins will freeze well. And while I try to bake the day of for a special event, I wouldn’t hesitate to bake the day before if need be. Any leftovers should last a few days if kept covered.
And for more fun check out these other tasty recipes!
National Cookbook Month
- Betty Crocker Blueberrry Muffins by Art of Natural Liviing
- BBQ Chicken Tortilla Wraps by A Day in the Life on the Farm
- Carrot Cake Bars with Cream Cheese Frosting by An Affair from the Heart
- Chickpea Tortilla Soup by Jolene’s Recipe Journal
- Chocolate Crepes by That Recipe
- Joanna Gaines Chocolate Chip Cookies by Jen Around the World
- French Classics Made Easy: Savory Stuffed Crepes by Our Good Life
- German Chocolate Cookies by Blogghetti
- Helga’s Meatballs by Palatable Pastime
- Lima Beans with Bacon and Mustard by Food Lust People Love
- Pumpkin Chocolate Chip Muffins by Family Around the Table
- Vegan Green Loobia Polo by Magical Ingredients
- Wild Rice and Onion Bread by Karen’s Kitchen Stories

Classic Betty Crocker Blueberry Muffins
Ingredients
- 3/4 cup unbleached all purpose flour
- 3/4 cup white whole wheat flour may sub unbleached
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 cup milk plus up to an extra 2 Tablespoons if needed
- 1 egg
- 1/4 cup butter melted, or oil
- 1 cup blueberries or a bit more
Instructions
- Preheat the oven to 400 F
- Beat egg with a whisk, then combine with 1/2 cup milk. While whisking, add melted butter or oil to egg/milk mixture
- In the same bowl, gently mix the flour, sugar and baking powder together.
- Combine wet and dry ingredients and add additional milk if needed (mixture should be thick but not dry).
- Gently fold in the blueberries.
- Bake for 20-25 minutes until muffins are a rich gold color and an toothpick comes out clean.
Nutrition
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These were easy to make and were very tasty. I used more blueberries than mention. It’s a keeper
It’s a favorite for us too! So glad you enjoyed and thanks for sharing!
This book is a treasure! Great that you got from your mom. The muffins and the fabric look fantastic!
Gotta love the old classics!
Such a nice old skool traditional recipe. I just imagine the smell of your house while that thing is baking
Yes, it was lovely Raymund!
Always a trusted recipe! I have frozen blueberries and should make this for my family.
What would we do without frozen fruit Ellen!
I love those old cookbooks! I have a BH&G one, a Betty Crocker one, and some of those ladies clubs ones from my mom.
And then there are the photocopied church cookbooks–but the recipes were always good 🙂
I won my grandmother’s cookbook from 1927, the taste of childhood, but without any muffins
Oooo, lucky you!
I like all kinds of muffins, but blueberry are by far the best. And the classic recipe really is the best, too. Such a fun post (and recipe!!) — thanks.
I’m so with you on this John!
I forgot all about the Betty Crocker muffin recipe! I used to make this same recipe many years ago. Time to do so again, and I love the changes you made.
I love when an old favorite recipe comes back into my life!
A classic cookbook and recipe. I have a copy on my shelf.
A classic indeed!
What a treasure! I have a different version but it’s definitely a go-to resource full of family favorites. Love all the tips you give along with the recipe!
I love my Mom’s notes in this!
Definitely a classic! My mother used to make them probably from a similar edition! I one made them with thawed berries — they didn’t turn blue, they turned gray!
I think that cookbook was a popular wedding gift back in the day! My berries were getting soft (those darn process shots), so I guess I just missed gray muffins!
Thank you so much it was kind of you to stop by. I also would like to thank you for posting this recipe my family really enjoyed it. I look forward to stopping by again.
Glad you enjoyed the recipe. It is one of our favorites!
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Oh I LOVE your blog, Inger! I no longer have a copy of that book. Would you believe I had a brand new original still in perfect condition that someone saved and never used? I donated it to a library.
There are so many recipes I would love to redo I wouldn’t even know where to begin. I only wish I had the time. Doesn’t much matter I guess, I rarely “really” cook or bake anymore:(
Thank you so much for these valuable tips and for updating Betty’s recipe. I do adore home made blueberry muffins…
I absolutely thought of you when I took the pictures of the old cookbook! I am sure the library appreciated your donation–I use our library for so many reference books. If you ever want me to copy something in there, just let me know.
Hmm, I’ve never thought about messing around with a childhood recipe. I’m always thinking it would result in a different taste that wouldn’t be as authentic. I’ll have to give it a try sometime though!
Sometimes you can mess with them without too much problem–and then you can avoid the guilt. Now for my grandma’s homemade egg noodles, boiled in really fatty chicken broth–there really is no substitute, although I do use organic chicken fat now 😉