Blueberry Muffins

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

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

No ratings yet
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8

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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