The Best Blueberry Muffins

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This recipe is tried and true by both myself and my friends. It makes the best blueberry muffins! They’re light and fluffy, not too sweet, and full of delicious blueberries.

The Best Blueberry Muffin Ingredients

1/2 Cup of Softened Butter – I prefer to use unsalted butter, but you can use salted butter if that is what you have on hand. This recipe works well with real butter and nondairy butter alternatives.

1 Cup of Sugar – granulated sugar works best for muffins because it helps make them light and fluffy. If you use an alternative sugar, it may change the texture of the bread.

2 Eggs – I love using eggs from my chickens here on the farm. They make my batter turn a beautiful golden color. You can use duck eggs or an egg substitute if needed.

1 Tsp of Vanilla Extract – This is the power ingredient. It helps give the blueberry muffins that sweet, fresh flavor which is the best part.

2 Cups of Flour – In this recipe, I like to use freshly milled einkorn flour. However, you can use all-purpose flour, whole wheat flour, or gluten free flour.

1/2 Tsp of Salt – The salt enhances the flavor of these muffins. If you are using salted butter, you may want to reduce the amount of salt you add.

2 Tsps of Baking Powder – If you haven’t made the switch yet, make sure you’re baking with aluminum-free baking powder. You can look for Rumford Baking Powder at your local grocery store.

1/2 Cup of Milk – I’ve had great success making these blueberry muffins with almond milk, coconut milk, and whole milk.

2 Cups of Blueberries – You can use fresh or frozen blueberries. My family prefers blueberry muffins made with fresh blueberries and they certainly make the best muffins. However, when I haven’t been to the store in a while, I can usually throw the muffins together with frozen berries and no one complains.

3 Tsps of Sugar for Sprinkling on Top – sprinkling sugar on top of the muffins before they go in the oven gives them a crackly top and just the right amount of extra sweetness.

How to Make the Best Blueberry Muffins

1. Preheat your oven to 375 degrees.
2. In a mixer, cream together 1/2 cup of softened butter and 1 cup of sugar.
   • If you’re like me, I usually have to soften my butter in the microwave, but I am not that prepared. Just toss it in for a few seconds, rotate, add a few more seconds, and it should be soft.
3. Once the batter is creamed, turn the mixer to low and add each of the eggs one at a time.
4. Add 1 tsp of vanilla and beat the batter for a good minute.
5. Turn off the mixer and add the dry ingredients (2 c. flour, 1/2 tsp salt, 2 tsp baking powder).
6. Turn the mixer on low and slowly add a 1/2 cup of milk. Scrap the sides of the bowl as needed until the batter is well mixed.
7. Sprinkle the 2 cups of blueberries with flour.
8. Using a spatula, fold the blueberries into the batter.
9. Prepare your muffin tin. I like to use paper muffin cups and oil/pam for mine.
10. Use a spoon to fill each muffin cup to the top.
    • If you have leftover batter, bake it in an oven safe dish for an extra treat.
11. Sprinkle the tops of the muffins with sugar if desired.
12. Bake for 30-35 minutes or until a knife comes out clean.
13. Allow them to cool for 10 minutes on a cooling rack before enjoying.
    • I know it’s tempting to dig right in, but letting them cool helps them not stick to the wrapper.

Breakfast, Brunch, or Snack

These muffins are great for breakfast or brunch. Serve them alongside some fried eggs and fresh fruit for a filling meal. My daughter also loves eating them as a snack when she wakes up from a nap.

More Breakfast Recipes

Whole Grain Einkorn Apple Cinnamon Muffins

Old Fashioned Overnight Sourdough Pancakes

Simple Cream Filled Crepes

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Enjoy!

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