Blueberry Muffins

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One of the most, if not the most, traditional muffin recipes: blueberry muffins!




  • 1-1/4 cups plus 2 tablespoons sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 eggs
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pint fresh or 1 (12-ounce) package frozen blueberries




  1. Preheat oven to 375 degrees F.


  1. In a large bowl with an electric mixer on medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined.


  1. Mash 1/2 cup blueberries and stir into batter. In a medium bowl, toss the remaining blueberries in the remaining flour. Stir into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.


  1. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.



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