Blueberry Muffins – a delicious recipe with All-purpose, Sugar, Baking Powder, Butter, Milk, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Grease or line 12 muffin tins with cupcake liners.
3
Combine flour, sugar and baking powder in a bowl.
4
In another bowl combine butter, milk and egg and mix.
5
Pour the wet ingredients slowly into the dry ingredients. Gently fold in the blueberries. Some lumps are okay, don't over mix.
6
Spoon into muffin tins about 2/3 full.
7
Combine the brown sugar and demerara. Sprinkle sugar mixture on top of the muffins.
8
* Note- if concerned about over browning from sugar just lay a piece of parchment over the tops of the muffins for the last few minutes of cook time.
9
Place in the preheated oven and cook for 20- 25 minutes.
10
Remove and cool for about 10 minutes before pulling them out of the tins.
11
Serve with a smile.
12
Inspired by Paula Deen's Blueberry Muffins
732
kcal
Calories
27
g
Fat
113
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 cups Sugar, 2 Tablespoons Baking Powder, 1/2 cups Butter, Melted, 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.
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