SGC Blueberry Muffin Recipe

This is our recipe for the blueberry muffins we serve on our brunch buffet.  We make them in large batches so we have reduced the quantity for home-friendly baking.  Let us know what you think!

Makes 24 Muffins:

Ingredients: Pre-heat oven 350 degrees F

  • 3 Cups all purpose Flour
  • 2 Cups Sugar
  • 1 1/2 Tsp Baking powder
  • 1 Tsp Cinnamon
  • 1  Cups Fresh Blueberries (Frozen will work too)
  • 2 Eggs
  • 1 1/2 tsp vanilla extract
  • 2 Cups Milk
  • 1 Stick Salted Butter (Melted)
  • 1/3 Cup Vegetable Oil


In a large mixing bowl, whisk together Flour, sugar, baking powder, cinnamon and blueberries until combined thoroughly.

In a medium bowl, mix together eggs, milk, melted butter, vanilla and oil.

Slowly add wet ingredients to the large mixing bowl and stir gently.  Stir until all the ingredients are incorporated evenly.  A few lumps are ok. You do not want to over mix, doing so will prevent the muffins from rising and they will have a sunken hole on the top instead of the nice puffy top we are used to seeing.

Grease muffin pans with non-stick spray and scoop them in, we use an ice-cream scoop but a spoon will do the job.  Fill the muffins about 3/4 of the way.

Bake in preheated oven for 12-18 minutes, or until a toothpick comes out clean.