Use fresh or frozen blueberries to whip up these Blueberry Muffins in less than 30 minutes!
Muffins are a great breakfast treat, especially blueberry muffins! This Blueberry Muffin recipe couldn't be easier, and tastes just as good as the ones you get at the bakery. In less than 30 minutes, you can have warm muffins to enjoy any time of day, but they are especially great for breakfast. You can use either fresh or frozen berries in this recipe, and you can even substitute the berries for your favorite fruit or other muffin ingredient!
To make these delicious Blueberry Muffins, you will need these simple ingredients:
- blueberries: fresh or frozen blueberries can be used.
- butter: make sure butter is at room temperature
- granulated sugar: white granulated sugar helps the muffins to be as sweet as they can be!
- all-purpose flour: gives muffins that cake-like consistency.
- eggs: egg helps the muffins to have a moist, soft crumb.
- milk: any milk will work, but I think whole milk is best for muffins.
- vanilla extract: using a good quality vanilla is always recommended.
- baking powder: this helps the muffins to rise while baking. Definitely do not skip this ingredient!
- salt: this balances everything out to prevent an overly sweet muffin.
- sanding sugar: any coarse sugar, like sanding sugar, Turbinado, or Demerara sugar will work to top the muffins with extra sweetness.
You will also need mixing bowls, jumbo muffin tin, cupcake liners, and nonstick spray.
If using frozen berries, mix them with a little bit of flour to keep them from sinking to the bottom of the muffins while baking. DO NOT thaw berries before baking!
Line a jumbo muffin tin with 6 paper liners or spray with nonstick spray. Use a large scoop to fill cupcake liners about ¾ full. Top with additional blueberries and sprinkle with sanding sugar, and bake according to recipe directions.
Bake muffins until golden brown and a toothpick inserted into the center of a muffin comes out clean. I know it's hard but be sure to allow the muffins to cool completely before enjoying!
Blueberry Muffins
Servings: 6 jumbo muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- ½ cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 cups flour
- 1 cup milk
- 1 ½ cups blueberries, fresh or frozen
- sanding sugar, for sprinkling on top
Directions:
- Preheat oven to 375º.
- Line a jumbo muffin tin with paper liners or spray with nonstick spray. Set aside.
- Whisk together flour, baking powder, and salt. Set aside.
- Use an electric mixer to beat the butter until soft and creamy.
- Add sugar to butter and mix until pale yellow and fluffy (about 3 minutes).
- Add one egg at a time and mix, then add the vanilla.
- Add half of the flour mixture and mix on low until fully mixed.
- Add ½ cup of milk and mix. Repeat with the remaining flour and milk.
- Gently fold the blueberries into the batter.
*If using frozen berries, mix them with a little bit of flour to keep them from sinking while baking. - Use a cookie scoop pour the batter into the paper liners.
- Top each with a sprinkling of sanding sugar and additional blueberries, if desired.
- Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Transfer muffins to a wire rack to cool completely before serving.
Tips:
- Storage: store room-temperature muffins in an airtight container for up to 3 days.
- Freeze: wrap muffins tightly in aluminum foil or store in freezer bags. Freeze for up to 3 months.
- For smaller muffins: This recipe makes 6 jumbo muffins. If making smaller muffins (regular or mini), the baking time will be less, about 9-11 minutes.
- Substitutions: swap out the blueberries for other fruits! Replace blueberries with a similar amount of fruits: strawberries, raspberries, blackberries, or even peaches.
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