How To Make Homemade Blueberry Muffins

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This blueberry muffin recipe is one of my first ever from scratch recipes. I have been making them for years. I can’t even remember how I came across this recipe.

Definitely a must try recipe You won’t be disappointed!

It’s also one of those great recipes that even if you are off on measurements it still comes out great every time.

Let’s jump into this with the list of ingredients you’ll need:

Butter (1 stick)

Sugar (1 1/4 cup)

2 eggs

Vanilla extract (1 tsp)

Flour (2 cups)

Salt (1/2)

Baking powder (2 tsp)

Milk (1/2 cup)

Frozen or fresh blueberries (2 cups)

Now that I have a “new to me” kitchen aid stand mixer I find reason to use it. You don’t need a stand mixer to make these muffins, two bowls and a wooden spoon works just fine.

First, cream the butter and sugar until light and fluffy.

Add in one egg at a time, then the vanilla.

In a separate bowl; add the flour, salt and baking powder. Whisk together.

Alternating between the milk and flour, add to the wet ingredients.

Fold the blueberries into the mixture. I recommend not using the mixer for this part. You want the blueberries to keep their texture and you don’t want to over mix here.

Spoon the mixture into a greased or cupcake lines muffin pan. These parchment paper cupcake liners remind me of a bakery!

A big cookie scoop will work great. I just use a big spoon and fill them over half the way full. They will of course rise as they bake. I tend to overfill them to get an oversized muffin.

If you do this, you may get less than twelve muffins.

The last thing to do before baking is to add sugar to the top of each muffin. This will give them a nice crunch.

Bake at 375 degrees for thirty to thirty-five minutes. I start checking to see if they are done after they have baked for thirty minutes.

To check for doneness, stick a toothpick in a muffin. If it comes out clean, they are done. If you have batter on the toothpick, keep them in the oven and bake for another two to five minutes more checking until done.

Storing tips:

I store these muffins in a plastic Ziplock bag in the pantry and they last us all week. Makes for a quick and tasty breakfast.

An air tight container would also work great for storing in the pantry.

You could also pop them in a freezer bag and freeze for later. Pull out how many you want to eat and warm them in the microwave for about thirty seconds to heat up.

Don’t forget to top with butter!

I hope you give this recipe a try! Enjoy!