I was craving blueberry muffins yesterday, and not the boxed kind. I wanted real, homemade, made from scratch muffins. So, I made some. This recipe is so simple and these muffins were delicious! They were moist and were full of blueberry flavor. It took me 10 minutes to prep them, and 30 minutes to bake. I could hardly wait until they were cool to eat. They made my house smell heavenly!
Preheat your oven to 375 degrees. Spray a muffin tin with non-stick cooking spray. You can use liners if you want, but spray those too.
In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt. Set aside.
In a mixer, beat together ½ cup (1 stick) of softened butter and 1 cup granulated sugar. Beat until it is creamy.
Then add 2 eggs. Add them 1 at a time and beat well.
Add 1 teaspoon vanilla extract and blend well.
With the mixer on low speed, add in half of the flour mixture. Then add in a ½ cup of milk and the rest of the flour mixture.
Once this is combined, use a spatula to fold in 2 cups of blueberries. Do this gently so you don’t break them. ( I used frozen, but thawed them first. You can use fresh too.)
Fill the muffins to the top in the muffin tin. I used an ice cream scoop to fill mine. Then sprinkle them with sugar.
Bake them for 30 minutes or until the tops are golden brown.
Enjoy! Try to eat just one! 😉
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar - for the tops of the muffins
- 1. Preheat oven to 375 degrees. Spray a muffin tin with non-stick cooking spray
- 2. Mix flour, baking powder, and salt together. Set aside.
- 3. In a mixer, beat butter and sugar together until creamy.
- 4. Add eggs, one at a time, beating well after each.
- 5. Add vanilla and beat until well blended.
- 6. With the mixer on low, mix in half of the flour, then half of the milk. Once incorporated mix in the rest of the flour and milk.
- 7. Use a spatula to gently fold in the blueberries.
- 8. Fill the muffin tin to the top, sprinkle with sugar.
- 9. Bake for 30 minutes or until the tops are golden brown.