The Best Blueberry Muffins

One thing I have learned during this “quarantine” COVID-19 time is how to use what food I have at home. I noticed that I had an excess amount of blueberries. I decided to freeze some (to make smoothies) and use the remaining blueberries in blueberry muffins. This recipe was perfected the second time around, with fresh, juicy blueberries and a sugar crust, these are the best blueberry muffins….let me know what you think!

INGREDIENTS:

• ½ cup of salted butter, softened
• 1 ¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup low fat milk
• 2 cups blueberries (washed and drained)
• 4 teaspoons sugar

1. Preheat oven to 375 degrees.
2. Line a 12 cup standard cupcake/muffin tin with cupcake liners.
3. Using a hand mixer, cream the butter and 1 1/4 cups sugar in a medium sized bowl.
4. Add the eggs to the mixture, one at a time, beating well after each addition.
5. Add vanilla to the butter/sugar/eggs mixture.
6. In a separate bowl, sift together the flour, salt, and baking powder.
7. Add the dry ingredients and milk to the creamed mixture, alternating dry ingredients with the milk ingredients.
8. Crush a 1/2 cup of blueberries with a fork, and mix into the batter.
9. Fold the remaining whole berries into the mixture.
10. Fill the cupcake liners with batter.
11. Sprinkle the 4 teaspoons sugar over the tops of the muffins.
12. Bake at 375 degrees for about 30 minutes.
13. Remove muffins from tin and cool.

ENJOY!!

Print Recipe

The Best Blueberry Muffins

Delicious blueberry muffins

Course: Dessert

Equipment

• Oven

Ingredients

• ½ cup salted butter softened
• 1¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup low fat milk
• 2 cups blueberries (washed and drained)
• 4 teaspoons sugar

Instructions

• Preheat oven to 375 degrees.
• Line a 12 cup standard cupcake/muffin tin with cupcake liners.
• Using a hand mixer, cream the butter and 1 1/4 cups sugar in a medium sized bowl.
• Add the eggs to the mixture, one at a time, beating well after each addition.
• Add vanilla to the butter/sugar/eggs mixture.
• In a separate bowl, sift together the flour, salt, and baking powder.
• Add the dry ingredients and milk to the creamed mixture, alternating dry ingredients with the milk ingredients.
• Crush a 1/2 cup of blueberries with a fork, and mix into the batter.
• Fold the remaining whole berries into the mixture.
• Fill the cupcake liners with batter.
• Sprinkle the 4 teaspoons sugar over the tops of the muffins.
• Bake at 375 degrees for about 30 minutes.
• Remove muffins from tin and cool.
• Enjoy!!