One of my favorite types of muffins is Blueberry Muffins. Heck who am I kidding, I like anything with blueberries in it and/or on it.
I've tried different muffin recipes over the years and this one has become one of my favorites to make.
This muffin batter is so versatile that you can easily substitute the blueberries for another fruit like strawberries, raspberries or even cherries!
I just wish blueberries were available all year round. That way I could make these muffins or any of my other recipes that use Blueberries like my Blueberry Puff Muffins, Blueberry Banana Bread or my Blueberry Sour Cream Coffee Cake recipes.
If you make blueberry muffins often you are probably familiar with the process of tossing your blueberries in a little flour to prevent them from going to the bottom of the batter. No need with this recipe!
For more great recipes with Fresh Blueberries, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Blueberry Muffin recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Milk, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder, Ground Cinnamon, Salt and Fresh Blueberries.
🥣 How to Make Blueberry Muffins
Preheat oven to 400°F. Line a muffin pan with paper liners. Set aside
In a large mixing bowl, combine the flour, baking powder, cinnamon and salt.
In a medium mixing bowl, whisk together the butter, sugar, milk, egg and vanilla extract.
Gently add the blueberries to the butter mixture.
Using a spatula, fold the butter-blueberry mixture into the flour mixture. Pour batter into the prepared muffin tin.
Bake for 15 to 17 minutes or until the tops of the muffins are golden brown.
Let the muffins cool in the muffin pan for 15 minutes before transferring to wire rack.
📖 Recipe
Blueberry Muffins
Equipment
- Muffin Pan
- Bowl for Mixing
Ingredients
- 1 ¾ Cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- ⅔ Cup Unsalted Butter, Melted
- ⅔ Cup White Sugar
- ⅔ Cup Milk
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Fresh Blueberries
Instructions
- Preheat oven to 400°F. Line a muffin pan with paper liners. Set aside
- In a large mixing bowl, combine the flour, baking powder, cinnamon and salt.
- In a medium mixing bowl, whisk together the butter, sugar, milk, egg and vanilla extract.
- Gently add the blueberries to the butter mixture.
- Using a spatula, fold the butter-blueberry mixture into the flour mixture. Pour batter into the prepared muffin tin.
- Bake for 15 to 17 minutes or until the tops of the muffins are golden brown.
- Let the muffins cool in the muffin pan for 15 minutes before transferring to wire rack.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Elizabeth
I love blueberries, and these muffins are so moist. I had some leftover the next day and they were still just as moist.
Jane
These muffins are very moist and are very tasty. Easy to make and so good. I would recommend these to anyone who likes fruit in their muffins.