Beth Pendergrass of Florence asked for blueberry muffin recipes, any blueberry recipe for that matter. A friend gave her a ton of blueberries recently and she needs to do something with them.

There’s certainly no shortage of muffin recipes out there. For whatever reason, blueberry seems to be a especially popular one.

One of the challenges with blueberry muffins is how to prevent the bleeding of the juice into the batter and that “purple haze.” Here are a few tricks that can help:

Use fresh blueberries if possible.

Dust blueberries with a tablespoon or so of flour before adding to the batter, and wait until the last minute to fold the berries into the batter.

If using frozen berries, don’t thaw. Remove them from the freezer at the last minute before adding to the batter.

Berries that sink to the bottom also can be vexing. Some say that dusting the berries with flour also helps them stay distributed throughout the batter.

But here’s another way: Don’t stir the blueberries into the batter at all. Instead, portion out batter into the muffin cups, and then dot the tops with the berries.

Suzy Nelson of Yonge’s Island shares two recipes. The first is her own; the second one she cut out of this newspaper a number of years ago.

Blueberry Muffins

Makes 21/2 to 3 dozen muffins


31/2 cups sifted flour

41/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup sugar

3 eggs

1/2 cup melted margarine or butter

1/3 cup melted shortening

11/2 to 2 cups milk

2 cups blueberries


Heat oven to 400 degrees.

Sift the dry ingredients together in a large bowl. In another bowl, beat the eggs and then add the melted butter and shortening. Whisk in 11/2 cups milk.

Make a depression in the flour mixture and add the egg, butter and milk mixture. Stir in gently. Add the blueberries and stir just until mixed.

Spray muffin tins with cooking oil spray or line the tins with paper baking cups. Fill with batter. Bake about 20 minutes or until a toothpick inserted in center comes out clean.

Lemon Yogurt Muffins With Blueberries

Makes 12 muffins


2 cups flour

1/2 cup plus 1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large egg whites

1 (8-ounce) container nonfat plain yogurt

2 tablespoons vegetable oil

2 teaspoons freshly grated lemon peel

1 teaspoons vanilla extract

11/2 cups fresh blueberries


Note: To help keep blueberries from sinking to the bottom of the muffin cups, put them in the freezer before you start preparing the muffins. Fold them into the batter directly from the freezer.

Heat oven to 400 degrees.

Grease muffin pan or line with paper baking cups.

In large bowl, stir together the dry ingredients except the 1 tablespoon of sugar.

In medium bowl, using a fork or wire whisk, blend the egg whites, yogurt, oil, grated lemon peel and vanilla. Stir yogurt mixture into flour mixture just until lumpy. Gently fold in blueberries.

Spoon batter into prepared muffin pan. Sprinkle muffins with remaining 1 tablespoon sugar. Bake 20-25 minutes, or until toothpick inserted in center of muffin comes out clean. Remove muffins from pan to wire rack to cool.

Linda Smith of St. George contributes a recipe that she uses and is in the interest of fewer calories. Any berries such as raspberries, blackberries can be substituted. Muffins also freeze well.

Buttermilk Blueberry Muffins

Makes 24


21/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

33/4 cups plus 1 tablespoon all-purpose flour

2 large eggs

2 large egg whites

13/4 cups buttermilk

11/2 cups Splenda

1/2 cup canola oil

2 teaspoons lemon zest

2 cups fresh blueberries or 1 (12-ounce) bag frozen blueberries, thawed and drained

2 tablespoons coarse sugar, such as Sugar in the Raw


Heat oven to 350 degrees.

Fill muffin tin with cupcake/muffin liners.

In a large bowl, whisk together the baking powder, baking soda, salt and 33/4 cups flour.

Make a well in the center.

In another bowl, whisk together the eggs, egg whites, buttermilk, Splenda, oil and lemon zest. Pour this mixture into the well of flour and stir to combine. (Lumps in the batter are fine; don’t overmix.)

In another bowl, toss the blueberries with the remaining 1 tablespoon of flour and evenly coat. Fold all but 1/2 cup of the blueberries into the batter.

Fill cupcake/muffin liners half way and top with the remaining blueberries.

Sprinkle coarse sugar over top.

Bake until muffins are brown and a wooden pick inserted in the middle comes out clean, about 20 minutes.

One muffin: 188 calories, 5g fat, 16mg cholerstol, 164mg sodium, 4g protein, 32g carbs and 1g fiber.

Mindy Hester of Charleston sends a family favorite. The recipe comes from the 1976 cookbook “Treasured Recipes,” put out by the Union United Methodist Church of Irmo. Jenny (Mrs. Lawrence) King gets the credit in the book.

Blueberry Muffins


2 cups Bisquick

1/4 cup sugar

1/2 to 1 teaspoon cinnamon

1 cup dairy sour cream

1 egg

1 cup fresh blueberries (or frozen, thawed and drained)

Sugar for topping (1/2 to 1 teaspoon per muffin)


Preheat oven to 425 degrees. Prepare 12 muffin cups (liners or cooking spray).

In a medium bowl, combine Bisquick, 1/4 cup sugar and cinnamon and mix well.

Make a well in center of mixture. Add sour cream all at once and egg; beat with fork until well-combined. Batter will be stiff and thick.

Gently fold blueberries into batter.

Scoop batter into prepared muffin cups; sprinkle each with 1/2 to 1 teaspoon sugar.

Bake about 20 minutes or until golden brown.

Loosen edge of muffins and turn out; serve hot.

Leftovers (if any!) freeze well.

“I have found this to be the best Blueberry Muffin recipe,” says Jo Kupstas. “I’ve used it and have passed it on for years.”

Note: You can make half the recipe to make 12 larger muffins.

Blueberry Sour Cream Muffins

Makes 24 muffins


4 eggs

2 cups sugar (you can safely omit 1/4 cup of sugar)

1 cup vegetable oil (or substitute 1/2 cup unsweetened applesauce and 1/2 cup oil)

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

2 cups (16 ounces) sour cream

2 cups (16 ounces) fresh blueberries


Beat eggs, gradually adding sugar. While beating, slowly pour in the oil and vanilla.

Combine flour, baking soda and baking powder. Add to egg mixture alternately with the sour cream. Gently fold in the blueberries.

Spoon batter into greased muffin tins. Bake at 400 degrees for about 20 minutes.

For an alternative to a muffin, you might want to consider this dessert from the Blueberry Kitchen website that features recipes from the Culinary Institute of America.

Blueberry-Lemon Charlotte

8 servings


2 packages (3 ounces each) lemon gelatin

2 cups fresh blueberries, divided

1½ cups plain low-fat yogurt

1 package (14-ounce loaf) fat-free “pound” cake

Blueberry Honey Sauce (recipe follows)


In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1½ cups of the blueberries and the yogurt until smooth.

Cut cake in 14 (½-inch) slices. Cut each slice into 3x1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan. Arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining ½ cup blueberries over top. Cover and chill until firm, about 2 hours.

Serve with Blueberry Honey Sauce, if desired.

Per portion: 257 calories, 6g protein, 1g fat, 55g carbohydrates.

Blueberry Honey Sauce

Yield: 1 cup


½ cup honey

¼ teaspoon ground ginger

1 cup fresh blueberries

2 tablespoons fresh lemon juice


In a small saucepan, combine honey and ginger. Bring to a boil. Stir in blueberries. Return to a boil. Remove from heat. Stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry-Lemon Charlotte (or spoon over cut-up fruits).

Per tablespoon: 38 calories, 0g protein, 0g fat, 10g carbohydrates.

Also thanks to Nancy Kruger of the Isle of Palms, Carol Dotterer of James Island and Louise Beckmann of Summerville.

Who’s got the recipe?

From a Folly Beach reader: What can be done with muscadine grapes?

Still relevant: A West Ashley reader would like to make a from-scratch peanut butter cake (chocolate may be included).

If there’s a recipe you’ve lost or a dish you are just wondering about, email food@postandcourier or call Food Editor Teresa Taylor at 937-4886.