Go Back
–+ servings
Blueberry Muffins

Blueberry Muffins

Want some quick muffins to grab when you need a tasty pick-me-up? Here we go! This recipe uses all the good stuff: flour, sugar, eggs, butter, milk, baking powder, a pinch of salt, and, of course, those juicy blueberries.
No ratings yet
Print Recipe Pin
Course: Muffins
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Muffins
Calories: 225kcal
Author: Brenda Maher

Ingredients

  • 2 cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 8 oz fresh/frozen blueberries
  • ¾ cup white/granulated sugar
  • ½ cup melted, unsalted butter
  • 2 eggs, room temperature
  • 2 ¼ tsp vanilla extract
  • ¾ cup whole milk, room temperature
  • 1 tbsp coarse sugar (topping)

Instructions

  • Preheat your oven temperature to 400°F. Grab a muffin tin (12-cup or similar) and line it with cute paper liners.
  • Mix the baking powder, flour, and salt in a bowl. Set it aside for a second.
  • Take another small bowl and toss the blueberries in with about one tablespoon of our dry mixture from Step 2.
  • In a larger bowl, beat unsalted butter, sugar, and eggs until fluffy (2 minutes, medium speed). Add the vanilla extract and stir again.
  • Gradually add a third of our dry ingredients (from Step 2) to the wet mixture (Step 4), mixing it all up. Alternate adding milk and your remaining dry ingredients until everything is nicely combined.
  • Gently fold the flour-coated blueberries (from Step 3) into the batter, then divide it evenly among the paper liners in your muffin tin. Optional: Sprinkle more berries on top (or a bit of streusel or coarse sugar).
  • Bake them for around 20 minutes. They're ready when the tops turn a lovely golden brown. Also, the toothpick poked into the middle should come out mostly clean with very few wet crumbs.
  • Let them sit in their tins for 4-5 minutes before transferring them to a rack to chill completely. Enjoy!

Notes

  1. Before baking, add a streusel topping made with flour, sugar, and butter for an extra bit of sweetness and crunch.
  2. A little lemon zest in the batter can brighten up the flavor of the blueberries. However, you should only use the yellow part of the zest. 
  3. To store leftover muffins at room temperature, put them in an airtight container for up to 2 days.
  4. Muffins also freeze well. Wrap them tightly in plastic wrap or a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 4.2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 285mg | Potassium: 75mg | Fiber: 0.8g | Sugar: 16g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!