Equipment
- muffin tin liners
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Milk
- 2 cups Blueberries
- Turbinado sugar for sprinkling the top of the muffins
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
- Gently fold in the fresh blueberries.
- Line a muffin tin with paper liners or grease with cooking spray.
- Fill each muffin cup with the batter, about 3/4 full.
- Sprinkle turbinado sugar on top of the muffin batter.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Blueberry Muffins
Equipment
- muffin tin liners
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Milk
- 2 cups Blueberries
- Turbinado sugar for sprinkling the top of the muffins
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.
- Gently fold in the fresh blueberries.
- Line a muffin tin with paper liners or grease with cooking spray.
- Fill each muffin cup with the batter, about 3/4 full.
- Sprinkle turbinado sugar on top of the muffin batter.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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