Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. unsalted butter (1 stick); 2 eggs; 1 1/8 c. sugar; 3 c. flour; 3 tsp. baking powder; 1/2 tsp. salt; pinch of baking soda; 1 c. milk; 1 tsp. vanilla; 2 c. blueberries; sugar (as needed)

Servings: persons

1/2 c. unsalted butter (1 stick)
2 eggs
1 1/8 c. sugar
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
pinch of baking soda
1 c. milk
1 tsp. vanilla
2 c. blueberries
sugar (as needed)

1
Grease 2 (12-hole) muffin pans; set aside.
2
Preheat oven to 400u00b0.
3
In a large bowl, cream together butter, eggs and sugar. Reserve 3 teaspoons flour.
4
In medium bowl, combine remaining flour, baking powder, salt and baking soda.
5
Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture.
6
Place berries in large bowl; sprinkle with reserved flour and turn gently with large spoon until berries are lightly coated.
7
Fold berries into batter.
8
Fill each muffin pan 3/4 full and sprinkle tops with sugar.
9
Bake for 15 to 20 minutes or until muffins pull away from sides of pan and turn golden brown and crumb on sides.

1315

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. unsalted butter (1 stick), 2 eggs, 1 1/8 c. sugar, 3 c. flour, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins

How did you like this recipe?

Frequently Asked Questions