Easy Blueberry Muffins
With one taste of these Easy Blueberry Muffins, you'll never buy a boxed mix again!
Servings 15 muffins
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated sugar, plus extra for sprinkling on top
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup milk, at room temperature
- 1 ½ cups fresh or frozen blueberries
Preheat oven to 425 degrees F. Line muffin pan with baking cups.
Using an electric mixer, beat the softened butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, and mix thoroughly. Stir in vanilla, cinnamon, salt and baking powder. Mix on medium-high speed for one minute.
Add half of the flour and mix on low speed just until barely combined. Pour in half of the milk; mix again just until incorporated. Add remaining flour and milk, mixing just until combined (be careful not to overmix the batter). Fold in the blueberries.
Spoon batter into the muffin cups. Sprinkle the tops with sugar. Bake at 425 degrees F for 5 minutes. Then, keep the muffins in the oven, but lower the oven temperature to 350 degrees F. Bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.
- Use fresh or frozen blueberries in this easy muffin recipe and enjoy the treats all year long! If using frozen blueberries, do not thaw before adding them to the batter.
- Add the zest from 1 lemon to your batter to make Lemon Blueberry Muffins.
- Make Triple Berry Muffins by using a combination of blueberries, strawberries and raspberries to equal 1 ½ cups of berries total.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- This recipe yields 15 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You'll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in the oven.
Serving: 1muffin | Calories: 181.9kcal | Carbohydrates: 27.8g | Protein: 2.9g | Fat: 6.9g | Saturated Fat: 4.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.9g | Cholesterol: 42mg | Sodium: 162.6mg | Potassium: 60.7mg | Fiber: 0.9g | Sugar: 15.2g