Quick and Easy Blueberry Muffins

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One of the most classic muffin recipes!


  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 6 ounces (about 1 cup) blueberries
  • sanding sugar, optional


  1. Preheat oven to 400°F. Line or grease 12 standard muffin cups.
  2. Stir together the flour, sugar, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
  3. In a separate bowl, stir together the butter, milk, eggs, and vanilla. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the blueberries.
  4. Divide the batter among the prepared muffins cups, using about 3 tablespoons* of batter to fill each cup about 3/4 full. If desired, sprinkle the top of each with a pinch or two of sanding sugar.
  5. Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
  6. Cool the muffins in the pan 5 to 10 minutes before serving.


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