40 minutes
12 muffins
Blueberry muffins can brighten any day: when you find fresh blueberries in the market, think of this recipe!
  • 6 Tbsp butter, unsalted, very soft
  • 3/4 c granulated sugar
  • 2 eggs
  • 2 c all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 c milk
  • 2 teaspoons vanilla extract
  • 2 c fresh blueberries
  • cinnamon sugar [optional]

A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody here loves fresh blueberry muffins. 

Preheat oven to 375˚F . Liberally grease 12 muffin cups or a 12-well muffin tin.

In a large mixing bowl, cream the butter and sugar until they are light and fluffy. Add the eggs, one at a time, beating well after each one.

Mix together the dry ingredients and then add them into the butter/egg mixture, and beat well. Add the vanilla to the milk, then mix that in too, stirring only until smooth. Quickly fold in the berries.

Fill the muffin cups about 3/4 full. Sprinkle the tops with cinnamon sugar (if desired). Bake the muffins about 30 minutes.

Put them on a rack to cool for 10 minutes, then carefully loosen them with a thin and flexible (silicone) spatula. These muffins are very tender and will tear easily!

Remove the muffins to a wire cooling rack, and let cool completely – or stand back and let your family tear into them while they’re still warm.


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