Classic Blueberry Muffins
Bake up a batch of these quick and easy blueberry muffins! They’re soft, fluffy, and filled with juicy blueberries, perfect for breakfast or a snack.
Servings 12
Ingredients
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs large
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1/2 cup milk
- 2 cups blueberries fresh or frozen
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storing: Keep muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.