Go Back Email Link
–+ servings

Blueberry Muffins

Moist, buttery blueberry muffins made with real ingredients and bursting with juicy berries. A classic, from-scratch recipe that’s simple, wholesome, and perfect for breakfast or snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 3/4 cup pure cane sugar (can swap ¼ cup for brown sugar for deeper flavor)
  • 2  large eggs
  • 1½ tsp pure vanilla extract
  • 1/2 cup buttermilk 
  • 2 cups  all-purpose unbleached flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1½-2 cups fresh or frozen blueberries (if frozen, do not thaw)
  • 1 tbsp  flour (for coating blueberries)
  • Optional: 2–3 teaspoons coarse or sanding sugar for topping

Instructions
 

  • Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with papers or grease lightly.
    Cream: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
    Mix dry: In another bowl, whisk flour, baking powder, and salt.
    Combine: Add dry mixture to the butter mixture in two additions, alternating with buttermilk, mixing just until combined. Do not overmix.
    Blueberries: Toss blueberries with 1 tablespoon flour (this helps prevent sinking). Fold gently into batter.
    Fill tins: Divide batter evenly among muffin cups (about ¾ full). Sprinkle tops with coarse sugar if desired.
    Bake: 20–25 minutes, until golden and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.

Notes

  • For extra flavor, add 1 teaspoon lemon zest along with the vanilla.
    Frozen blueberries may streak the batter a little — fold gently and bake right away.
Tried this recipe?Let us know how it was!