These tender, classic Blueberry Muffins are the BEST…bursting with berries and easy to make for a yummy breakfast or snack!
Everyone needs a simple, classic Blueberry Muffin recipe in their arsenal. Today I’m sharing my favorite…it’s quick, it’s easy, it’s delicious!
There’s nothing fancy about these muffins. No cinnamon swirl or praline topping to set them apart. No citrus zest or sticky glaze to put them over the top. But what they are is good. Just plain good.
Whether you’re thinking that homemade Blueberry Muffins would make a great breakfast on the go, or you’re craving them to make a Saturday morning special, or you’re baking them up to round out a brunch, this recipe is for you. It’s simple, yes, but the results are pure muffin-y goodness. And y’all know I like a good muffin!
After all, who could resist such a delicate, lightly sweetened treat, studded with sweet-tart berries and oozing with deep purple juice (which has always begged the question…are blueberries really blue?).
And who could resist such results from a no-fuss recipe with straightforward ingredients that can be whipped up — in one bowl — in a matter of minutes? Not me, that’s for sure.
So if you’re still clinging to summer and not quite ready to embrace pumpkin for breakfast yet, fall back on an old stand-by. Blueberry Muffins are quintessential for a reason. And as this recipe proves, sometimes classic really is best!
- 3 cups flour, all-purpose white flour OR whole wheat pastry flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) butter, at room temperature
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups blueberries, fresh OR frozen
- Coarse sugar, for sprinkling on top (optional)
- Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Work in the softened butter with an electric mixer or fork. Blend in the eggs, milk, and vanilla until all ingredients are incorporated, but do not overbeat. Gently fold in the blueberries.
- Scoop batter into prepared muffin tins, filling each cup about 3/4 full. You should get 16 to 18 muffins out of this batter. If desired, sprinkle the top of each muffin with coarse sugar.
- Bake for 15 to 20 minutes or until muffins just test done with a toothpick, taking care not to overbake. Remove muffins from pans and cool on a wire rack, or eat warm out of the oven with a pat of salted butter.
- I've had good results baking this recipe with both white flour and whole wheat pastry flour. You may also use half white flour and half regular whole wheat flour (if you don't have whole wheat pastry flour).
- I always like to make sure that the eggs and milk are somewhat at room temperature so that they don't chill the butter and cause little lumps when I mix them in.
- If you use frozen blueberries, don't thaw them first. Doing so will just make them all mushy.
- This recipe comes together quickly in the bowl of a stand mixer, but you can also mix it in a bowl by hand if you prefer.
Adapted from This Week for Dinner