Blueberry Muffins
Prep time
Cook time
Total time
Here's my recipe for the perfect blueberry muffin, a classic if there ever was one! Lots of delicious versions out there, this one is my Granny's and my very favorite. Sweet, ripe blueberries in every bite, soft on the inside and a nice crunch on top thanks to turbinado sugar. Just perfect and so easy to make! See my notes for tasty additions.
Author: Ruth Guerri
Recipe type: Breads and Muffins
Serves: 12- 15
Ingredients
- ½ cup of butter, room temperature
- 1⅓ cups of sugar
- 2 eggs, room temperature
- 2 tsp of vanilla extract
- 2 cups of flour
- ½ tsp of salt
- 2 tsp of baking powder
- ½ of cup whole milk or buttermilk
- 2 cups of blueberries, rinsed and well drained
- 1 Tbs of turbinado sugar
Instructions
- Start by preheating the oven to 375 degrees.
- Using an electric mixer, cream the butter and sugar until light, then add in the eggs one at a time.
- Next add the vanilla and beat until well mixed.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Remove the mixing bowl from the mixer and stir in the blueberries by hand. It's ok to smush up some of them, its adds a nice color.
- Line a 12 cup standard muffin tin with cupcake liners, and fill ¾ full with batter. Sprinkle the sugar evenly over the muffins and bake for 30-35 minutes.
- Remove the muffins from the tin and cool at least 30 minutes before serving. Pour a big glass of cold milk and enjoy!
Notes
For bluberry muffins with a twist, try adding 1 tsp of grated lemon zest or orange zest and if you like nuts, add in ½ cup of chopped walnuts, just stir right into the batter.
