Blueberry Muffins Recipe

4.95 from 58 votes

Blueberry Muffins Recipe

These delicious homemade blueberry muffins are simple and perfect for breakfast, a snack, or after-school treats. Plus - they're easy!!

Prep Time15

Cook Time20

Cool time30

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Lil' Luna

Ingredients

1¼ cups sugar
½ cup unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 cups blueberries, rinsed, drained and dried
⅛ cup coarse sprinkling sugar

Instructions

Preheat the oven to 375 degrees F. Prepare two 12-cup muffin tins by adding paper liners. Set aside.
In a medium bowl, beat sugar and butter with a hand mixer until well combined. Add eggs one at a time, blending in between additions. Mix in vanilla.
In a separate bowl, sift together 2 cups flour, the baking powder, and salt. Add to butter/sugar mixture a little bit at a time, alternating with the milk, using a wooden spoon and making sure not to overmix.
Using a fork, crush ½ cup of the blueberries and fold into the batter. Toss remaining blueberries in remaining 1 tablespoon flour. Fold these coated blueberries into the batter.
Divide batter among the wells of the prepared muffin tin. You wil not need to fill all the wells in the second tin: add a few tablespoons of water to each empty well to ensure even baking. Sprinkle coarse sugar over the tops and bake for about 20-24 minutes.
Remove from muffin tin and allow to cool at least 30 minutes.

Video

Notes

Make ahead of time. Place in a large resealable plastic bag and store at room temperature for 3–4 days or in the refrigerator for 7 days. These muffins also freeze well. Place muffins in a single layer in a resealable plastic freezer bag and freeze for up to 3 months.

Sinking Blueberries: Tossing the berries in flour before adding them to the mixture should keep them from sinking to the bottom. You can also try adding 1 tablespoon of plain batter to each muffin liner before folding the blueberries into the remaining batter. Finish filling in the muffin tins and bake.

Optional Crumb Topping: Combine 1 1/2 cups flour, 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon in a bowl. Mix with a fork and sprinkle over the muffins. Bake as directed above.

TO MAKE BLUEBERRY BREAD:
Pour batter into a parchment paper–lined 5-x-9-inch loaf pan and sprinkle with sugar. Tent with foil and bake for 70 minutes, or until a toothpick inserted into the middle comes out clean.

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