Blueberry Muffins
On Sunday’s we enjoy light and fluffy muffins, bursting with juicy fresh blueberries. These blueberry muffins are quick and easy with a moist and tender crumb, bursting with blueberries and perfectly golden top.
This recipe is as easy and straightforward as this:
Cream butter, sugar and eggs.
Add dry ingredients alternating with the milk.
Stir in the blueberries.
Spoon into a muffin pan.
Top with sugar or streusel.
Bake.
Enjoy.
I had some leftover streusel topping in the freezer, so that made it onto the top of the muffins, but a sugar sprinkling works perfectly well.
Blueberry Muffins
Ingredients
- ½ cup butter, room temperature
- 1 ¼ cups sugar
- 2 large eggs
- 1 tsp vanilla paste
- ½ tsp salt
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ cup milk of choice
- 2 ½ cups fresh blueberries
- 2 tbsp sugar or streusel topping
Instructions
- Preheat oven to 350°F.
- Add butter and sugar to a medium bowl and mix by hand or with a hand mixer.
- Add eggs one at a time along with vanilla, until well mixed.
- Sift dry ingredients and add alternating with milk until combined.
- Gently stir in the blueberries.
- Line a 12-cup muffin pan with paper liners and spray the top of the pan.
- Pile mixture high in the cups and sprinkle tops generously with sugar.
- Bake for 30 minutes until golden and a toothpick comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes before removing from the pan. Cool on a rack.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Breakfast & Brunch, Desserts & Baking
Love these muffins. Really easy and delicious I added the zest of one lemon to make lemon blueberry muffins and it was fantastic.
Hi Laurie,
I’m so happy you tried them. I’m sure they were extra delicious with the lemon zest.
Thanks, Sara