- 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)
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the baking powder, salt, and vanilla extract.
- Gradually add the flour, alternating with the milk, beginning and ending with the flour. Mix until just combined. Do not overmix.
- 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.
- Gently fold the flour-coated blueberries into the batter.
- Spoon the batter into the prepared muffin cups, filling them about 2/3 full.
- Optional: If you’d like, you can sprinkle a little sugar on top of each muffin for a slightly crunchy texture.
- 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.
- 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.