Blueberry Muffins

Crystal ~

By
@crystal7

This is our favorite blueberry muffin recipe-- moist and delicious. This can be made in a smaller muffin pan, but the baking time may need adjusting. To help prevent the blueberries from all settling in the bottom, save a 1/4 cup of the ingredient flour and toss them with the blueberries to coat them before adding them to the batter.


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Rating:

Serves:

6 jumbo or 12 regular muffins

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup fresh blueberries
2 cups all-purpose flour
½ cup whole milk
additional sugar for sprinkle, optional

Directions Step-By-Step

1
Preheat oven to 375 degrees.
2
Line a 6 cup large muffin pan with paper liners; set aside.
3
In a mixing bowl, mix butter and sugar until creamy. Add in the vanilla and eggs; mix until well blended.
4
Mix in the flour, salt, baking powder and milk.
5
Fold in blueberries.
6
Spoon mixture equally into prepared muffin pan cups.
7
Optional: Sprinkle a little granulated sugar on top of batter.
8
Bake for 25 minutes until lightly golden or a toothpick inserted into center of the muffin comes out clean.
9
Cool muffins in the pan about 5 minutes before removing to a wire rack.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American