It’s blueberry season! Time to pull out your favorite recipes. My first thought always goes to blueberry muffins. They’re a classic and they’re easy to prepare. This recipe makes a soft, crumbly, and sweet muffin filled with blueberries throughout. Continue reading and check out my recipe for Fresh Blueberry Muffins.
There’s nothing better than using an in-season fruit in a recipe. The flavors are at their best and the fruits are a little sweeter. Plus, fruits are typically cheapest when they are in season. This is a great time to stock up and freeze extra fruit to use throughout the year. Then, use the rest to make these delicious muffins!
If you find that your blueberries are always sinking in your recipes, you’re welcome to dust them in a teaspoon or two of flour before adding them to the batter. I didn’t do this and mine turned out fine, although there are more blueberries in the lower half than in the upper half. If you’re worried, this is an easy step to add just in case.
I top my muffins with a little bit of granulated sugar because it forms a thin, crunchy crust. This elevates your muffins from homemade to bakery style with one simple step. For easy scooping, I like to use a large cookie scoop to scoop my batter into the muffin liners. This makes them all uniform and there’s no guesswork involved!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups blueberries
- 3 tablespoons granulated sugar reserved for tops
Preheat oven to 375 degrees and line muffin pan with liners. Set aside.
In a bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar for 2 minutes, until fluffy. Add eggs and vanilla, beat to combine.
Alternating, mix half of dry ingredients and half of milk mixture at a time until both are just combined. Fold in blueberries.
Scoop batter into muffin liners, filling each about 2/3 full. Bake in preheated oven for 25-28 minutes, or until a toothpick comes out clean.
Remove pan from oven and allow to cool for 5 minutes before transferring muffins to a wire rack to finish cooling.