Easy Blueberry Muffins
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Easy Blueberry Muffins
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With one taste of these Easy Blueberry Muffins, you'll never buy a boxed mix again!
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Ingredients
- ½ cup (1 stick) salted butter, softened
- 1 cup granulated sugar, plus extra for sprinkling on top
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup milk, at room temperature
- 1 ½ cups fresh or frozen blueberries
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Instructions
- Preheat oven to 425 degrees F. Line muffin pan with baking cups.
- Using an electric mixer, beat the softened butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, and mix thoroughly. Stir in vanilla, cinnamon, salt and baking powder. Mix on medium-high speed for one minute.
- Add half of the flour and mix on low speed just until barely combined. Pour in half of the milk; mix again just until incorporated. Add remaining flour and milk, mixing just until combined (be careful not to overmix the batter). Fold in the blueberries.
- Spoon batter into the muffin cups. Sprinkle the tops with sugar. Bake at 425 degrees F for 5 minutes. Then, keep the muffins in the oven, but lower the oven temperature to 350 degrees F. Bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.
Notes
- Use fresh or frozen blueberries in this easy muffin recipe and enjoy the treats all year long! If using frozen blueberries, do not thaw before adding them to the batter.
- Add the zest from 1 lemon to your batter to make Lemon Blueberry Muffins.
- Make Triple Berry Muffins by using a combination of blueberries, strawberries and raspberries to equal 1 1/2 cups of berries total.
- The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
- This recipe yields 15 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You'll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in the oven.
Nutrition Information
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Serving
1muffin
Calories
181.9kcal
(9%)
Carbohydrates
27.8g
(9%)
Protein
2.9g
(6%)
Fat
6.9g
(11%)
Saturated Fat
4.2g
(21%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1.9g
Cholesterol
42mg
(14%)
Sodium
162.6mg
(7%)
Potassium
60.7mg
(2%)
Fiber
0.9g
(4%)
Sugar
15.2g
(30%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 1819 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 181.9kcal | 9% |
| Carbohydrates | 27.8g | 9% |
| Protein | 2.9g | 6% |
| Fat | 6.9g | 11% |
| Saturated Fat | 4.2g | 21% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.9g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 162.6mg | 7% |
| Potassium | 60.7mg | 1% |
| Fiber | 0.9g | 4% |
| Sugar | 15.2g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
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