blueberry muffins


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating the blueberries)


  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the baking powder, salt, and vanilla extract.
  5. Gradually add the flour, alternating with the milk, beginning and ending with the flour. Mix until just combined. Do not overmix.
  6. In a separate small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent the blueberries from sinking to the bottom of the muffins.
  7. Gently fold the flour-coated blueberries into the batter.
  8. Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
  9. Optional: If you’d like, you can sprinkle a little sugar on top of each muffin for a slightly crunchy texture.
  10. Bake in the preheated oven for about 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
  11. Allow the muffins to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy your homemade blueberry muffins! They’re best served warm with a pat of butter.

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