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.
Course Dessert
Cuisine American
Keyword blueberry muffins
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Cooling time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12muffins
Calories 228kcal
Author Alaina Bullock
Equipment
Oven
Medium-sized Bowl
12 cup muffin tin
Ingredients
3/4cupsugar
1/2cupbuttersoftened
1tspvanilla extract
2eggs
2cupsall purpose flour
1/2tspsalt
2tspbaking powder
1/2cupmilk
2cupsblueberrieswashed,driained and picked over
3tspsugarfor topping
1/4tspcinnamonfor topping
Instructions
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.