Blueberry Muffins Recipe

4.94 from 47 votes

Blueberry Muffins Recipe

This soft, delicious blueberry muffin recipe is 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 plus 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°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 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. 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.

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.

Nutrition