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blueberry muffins

Delicious homemade blueberry muffins perfect for breakfast or snacks, fluffy and bursting with blueberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 0.5 cup milk
  • 1.5 cups frozen wild blueberries

Method
 

Preparation Steps
  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 for about 2 minutes. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla extract.
  4. Add 2 cups of flour, salt, baking powder gradually while mixing by hand, alternating with milk in about 3 additions.
  5. Remove about 1 cup of batter and set aside. In a small bowl, toss blueberries with remaining 1 tablespoon of flour to lightly coat.
  6. Gently fold coated blueberries into the batter, being careful not to overmix.
  7. Divide batter among muffin cups using a large scoop, filling about 2/3 full. Drop reserved batter over the top and press a few blueberries into the surface if desired.
  8. Sprinkle the muffin tops with extra sugar.
  9. Bake in the oven at 425 degrees for 35 minutes, then immediately reduce oven temperature to 350 degrees and bake for an additional 10 minutes.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for 2 days.