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Blueberry Muffins
5 from 6 votes

Blueberry Muffins

Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery. 

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 jumbo muffins
Calories: 214 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup butter softened, unsalted
  • 1 cup granulated sugar divided, 2 Tbsp
  • 2 egg large
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour divided, plus 1 tablespoon
  • ½ teaspoon kosher salt
  • 2 teaspoon baking powder
  • ½ cup milk
  • 1 ½ cup wild blueberries frozen

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
  2. In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.
  3. Beat in vanilla extract.
  4. Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
  5. Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.
  6. With one or two strokes, fold berries into batter (DO NOT OVER MIX).
  7. Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.
  8. Sprinkle the tops of each muffin with the extra sugar.
  9. Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.

Notes

  • DO NOT OVERMIX the blueberries into the batter or it will turn purple
  • Turning the temperature down immediately allows the muffins to get a good rise initially!
  • Fresh blueberries can be used, I try to use the smallest blueberries for this recipe for even baking.
  • The extra sugar on tops is optional, but creates a delicious crunch on top!
  • If baking regular sized muffins, divide batter by 12 cups and bake for 20-25 minutes.
  • *Recipe adapted from Jordan Marsh

Nutrition Information

Calories 214kcal (11%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g (35%) Cholesterol 104mg (35%) Sodium 394mg (16%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 jumbo muffins

Amount Per Serving

Calories 214

% Daily Value*

Calories 214kcal 11%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 104mg 35%
Sodium 394mg 16%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.