Easy Homemade Blueberry Muffins Recipe
These easy Homemade Blueberry Muffins are tender, moist and packed with fresh juicy-sweet blueberries! Once you try this made-from-scratch Blueberry Muffins recipe, you'll never need to try another.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Servings 18 muffins
- 3/4 cup sugar
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 2 eggs
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 2 cups blueberries washed,driained and picked over
- 3 tsp sugar for topping
- 1/4 tsp cinnamon for topping
Preheating oven to 375 degrees F. Grease a standard 12 cup muffin tin or line with cupcake liners.
Using either a hand mixer and medium bowl, or the bowl of a stand mixer, cream together the butter and sugar.
Add in the eggs, one at a time, making sure to beat well after each addition. Then add the vanilla.
In a separate bowl, sift together the flour, baking powder, and salt. Then slowly add dry mixture into the creamed mixture, alternating with the milk.
Crush 1/2 cup of the blueberries with a fork, and mix them into the batter.
Make sure remaining whole blueberries are completely dry, then toss them in a little bit of flour. Then gently fold them into the muffin batter.
Fill each muffin tin with batter. Sprinkle the 3 tsp sugar combined with 1/4 tsp cinnamon on top of the muffin batter.
Bake at 375 degrees for about 30-35 minutes.
Remove from oven, then remove each muffin from the tin and let cool for at least 30 minutes on a cooling rack.
Serving: 1muffin | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 99mg | Fiber: 1g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 1.6mg | Calcium: 39mg | Iron: 0.8mg