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–+ servings
blueberry muffins with milk

Easy Blueberry Muffins

This is a simple blueberry muffin made from scratch. It's easy, delicious and quick to make!
5 from 1 vote
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Course: baked goods
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12
Calories: 256Kcal
Author: Susan Moncrieff

Ingredients

  • ½ cup soft butter room temperature
  • 1 cup granulated sugar
  • 1 ½ teaspoon vanilla
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup milk
  • 2 cups fresh blueberries
  • 2 tablespoons all-purpose flour

For the blueberry muffin streusel topping (optional):

  • 2 tablespoons granulated sugar
  • 1 tablespoon butter
  • ¼ teaspoon ground cinnamon

Instructions

  • Preheat oven to 375 degrees Fahrenheit
  • Using a mixing spoon or a hand mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
  • Crack two eggs into a small bowl. This way you don't get egg shell into your batter!
  • Mix in vanilla, baking powder, and salt, ensuring batter is smooth when done.
  • When adding flour and milk, alternate ingredients. In this recipe, add one cup flour, stir, add a ½ cup milk, stir and then repeat.
  • My Mom always added milk instead of water to recipes.  I do the same!  It does help your recipes turn out just a bit better!
  • Before adding your blueberries to the batter put them into a small bowl and add a couple of tablespoons of flour. Gently stir so that the blueberries get covered in the flour. This helps prevent the blueberries from sinking while baking.
  • Fold in the blueberries. Not stir or beat. But fold in. Take your mixing spoon and grab the batter from the bottom of the bowl and 'fold' it over the top of your batter. This is the gentle way of incorporating ingredients so that the blueberries don't get mushed.
  • Use a scoop or a large spoon and scoop enough blueberry muffin batter into each muffin liner so they are about ⅔ full.
  • If you like a bit of a crumble on top, mix the crumble ingredients together, quickly rubbing them together. You don't want to take a long time doing this or the butter will melt. Do this quickly and stop once you have the consistency of course sand.
  • Bake for roughly 16 - 18 minutes.  At approx. 16 minutes, poke muffin with a toothpick.  It should come out without any batter on it.  If the toothpick has batter on it, bake for a couple more minutes and retest.  For me, when I make 12 muffins, 18 minutes always seems to be a perfect time to bake.  But, sometimes it depends on your oven.

Nutrition Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition

Serving: 1g | Calories: 256Kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 227mg | Potassium: 77mg | Fiber: 1g | Sugar: 22g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg