These simple and easy blueberry muffins are bursting with fresh blueberries in a soft, moist muffin.
Once you try these blueberry muffins, you will never use another blueberry muffin recipe again! They are so delicious and simple! My daughter loves blueberry muffins for breakfast and since she tends to shy away from normal breakfast foods, we make these muffins a ton. These blueberry muffins also make a great afternoon snack.
This blueberry muffin recipe is so easy, you do not need to worry about mixing wet ingredients and dry ingredients in separate bowls. Just dump the ingredients and mix.
While this recipe works best with fresh blueberries, if you have to use frozen blueberries be sure to stir them into the batter without thawing, otherwise they will turn your muffins purple.
Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2-1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with parchment paper liners.
- In the bowl of an electric mixer, beat the butter and sugar for about 2 minutes until fluffy. Add the eggs one at a time making sure to scrape down the sides of the bowl after each addition. Mix in the vanilla extract and milk.
- Gradually add in flour, baking powder, and salt beating on low speed to combine. The batter will be very thick. Gently fold the blueberries into the batter.
- Evenly scoop the batter into the prepared muffin tin. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes, then transfer the muffins to a rack to cool completely.
