I have tried several but not happy with the results. I do not want them dry or to feel hard to touch. Any one want to share a grandma's recipe or one you found that is good????????

I don't have any from scratch, but our favorite is using the corn muffin mix, (box) and then adding the blueberries to that.
One word of caution,,,if using frozen, thaw them first and make sure most of the wetness is gone. If not, makes for yucky muffins.

This is the best blueberry coffee cake recipe. From Country Living magazine, June 1983. I have been making it for 25 years!!

3/4 cup sugar
1/4 cup butter
l egg
1/2 cup milk
2 cups sifted flour
2 tsp. baking powder
1 1/2 tsp. lemon zest
1/2 tsp. salt
1 1/2 cup fresh blueberries

Heat oven to 375. Grease and flour a 9 inch square pan.

In a large bowl, mix together sugar, flour, baking powder, lemon peel, and salt. Fold in blueberries. (I dust them with flour). Spread batter in prepared pan.

Crumb topping:
1/2 cup sugar
1/3 cup flour (sifted)
1/2 tsp. cinnamon
1/4 cup soft butter

Combine crumb topping ingredients and sprinkle over batter. Bake approximately 45 to 50 minutes.

You may also use frozen berries. Enjoy.

I got this recipe from the folks where I pick blueberries.

Blueberry Sour Cream Cake

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
One 16 ounce container dairy sour cream (yogurt works as well)
2 cups blueberries, divided
1/2 cup brown sugar

Preheat over to 350
Mix flour, soda, baking powder and salt, set aside.

Beat butter & sugar until fluffy, beat in eggs one at a time, add vanilla. Stir in flour mixture alternately with sour cream or yogurt.
Fold in 1 cup blueberries. Pour half of batter into a greased & floured 9x13" baking pan. Top with remaining blueberries; sprinkle with brown sugar.
Pour remaining batter over top.
Bake about 45-50 minutes or until a wooden pick inserted in center comes out clean. Store leftovers in fridge.

Thanks for the recipes ladies. I will try them both love blue berries!!!!!

bebe since you asked for muffin recipes and we sent you everything except muffin recipes......here is a recipe I hope you like. :wink:
Some suggestions to this recipe was to use buttermilk instead of regular milk & brown sugar instead of white. Read the reviews before trying the recipe for other suggestions.

http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx

This is a great Blueberry Muffin. I make it all the time, and it is even good for you. It sounds fussy, but it really is not.

1 cup uncooked oatmeal
1 cup orange juice
3/4 cup buttermilk (nonfat)
3 cups flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp baking soda
1 cup sugar
1/4 cup oil
1 egg beaten
2 egg whites beaten
1 Tbl. vanilla
1/4 tsp. nutmeg
2 cups blueberries

stir together oats, orange juice and buttermilk in a large bowl, set aside. Sift together flour, baking powder, salt, baking soda and sugar. Wisk together oil, eggs, vanilla, and nutmeg, stir into oatmeal mixture. Blend in the flour mixture. Fold in the blueberries and mix until just blended. Spoon batter into muffin pans (sprayed with cooking spray) and bake at 400 degrees for @15 minutes. They have a bit of a citrus taste from the orange juice and they are moist and delicious. Makes 24 muffins. only 138 cal. each and 3g. of fat :wink:

My husbands takes them for his breakfast all the time. I hope you try the recipe and like it.

Did you ever find a good recipe? I tried a box mix that was barely sweet and flavorless. I tried a recipe off some blog and I was careful to follow it. It was a total flop. All the blueberries sunk to the bottom and so the bottom of the muffins fall out like mush. It makes me doubt the integrity of bloggers! I found another recipe from the King Arthur's flour site. They talk like they know baking frustration up close and personal so I have the faith to try again.

Draining the blueberries well and then dusting them with flour should keep them from sinking to the bottom.

I would like to know why my muffins never come out with "muffin tops" like the ones from bakeries.