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.

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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.