Blueberry Muffins

Lauren Perkins-Boyd


These are so moist and just cram packed with fresh blueberries, so good! I will also suggest you try them with fresh strawberries when their in season, yummy.


★★★★★ 4 votes

Makes 16 muffins
10 Min
25 Min


  • 2 1/2 c
  • 1/2 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1 stick
    butter, melted
  • 1 large
  • 1 tsp
    vanilla extract
  • 2 c
    fresh blueberries

How to Make Blueberry Muffins


  1. Preheat oven to 400. Grease a standard size miffin tin, set aside.
  2. In a medium bowl combine flour, sugar, baking powder and salt.
  3. In a large bowl beat togther milk, egg, butter and vanilla until the egg is broken down.
  4. Add the flour mixture to the milk mixture stirring with a wooden spoon until just moistened.
  5. Fold in blueberries. Fill muffin tins almost to the top and bake for 20-25 minutes or until a toothpick inserted comes out clean.
  6. Let them cool slightly in the pan then remove and either serve warm or transfer to a cooling rack to cool completely.

Printable Recipe Card

About Blueberry Muffins

Course/Dish: Muffins

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