Blueberry Muffins

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
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5 from 1 vote

Blueberry Muffins

Course Breakfast

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.

Sara

2 Comments

  1. Laurie Haas on July 11, 2021 at 12:48 pm

    5 stars
    Love these muffins. Really easy and delicious I added the zest of one lemon to make lemon blueberry muffins and it was fantastic.

    • admin on July 11, 2021 at 4:27 pm

      Hi Laurie,

      I’m so happy you tried them. I’m sure they were extra delicious with the lemon zest.

      Thanks, Sara

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