Easy Blueberry Muffins (Printer-Friendly Version)
# What You'll Need:
→ Muffin Batter
01 -
½ cup butter
02 -
1 ¼ cup sugar
03 -
2 eggs
04 -
1 teaspoon vanilla extract
05 -
2 cups flour
06 -
½ teaspoon salt
07 -
2 teaspoons baking powder
08 -
½ cup milk
→ Blueberries
09 -
2 cups blueberries
10 -
3 teaspoons sugar (for topping)
# Let's Cook!:
01 -
Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly to prevent sticking.
02 -
In a large bowl, blend the butter, sugar, and eggs until well combined.
03 -
Add the vanilla extract and blend well again.
04 -
Add the flour, baking powder, and salt to the wet ingredients. Mix with an electric mixer, alternating with the milk, until a thick batter forms.
05 -
Mash half of the blueberries and stir them into the batter. Gently fold in the remaining blueberries.
06 -
Line a 12-cup muffin pan with liners. Fill each muffin cup with batter.
07 -
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
08 -
Remove from the oven and let the muffins cool for 15 minutes before serving.
# Cook's Notes:
01 -
For extra sweetness, sprinkle the tops of the muffins with sugar before baking.
02 -
Use fresh or frozen blueberries. If using frozen, do not thaw them before adding to the batter.
03 -
Store muffins in an airtight container at room temperature for up to 3 days.