This is my FAVORITE blueberry muffin recipe! If you want a classic old-fashioned muffin without any streusel or other toppings this is a really delicious, cake-like sweet muffin!
I load it up with extra blueberries, but sometimes I go overboard and it doesn’t matter!
Did you know blueberry muffins are the # 1 favorite muffin in the U.S.? And probably the world!
It sure is a favorite in my family from the little ones to the adults.
I got this from my Aunt Gloria, and she knew a good recipe when she found one!
This same recipe makes a great blueberry bundt cake! You can find it on my website. I included a picture of it using blueberries and raspberries in a bundt cake in the slideshow.
See the easy, fast steps to make these in the slideshow below, but this time I was cutting the recipe in half. Normally I fill them 3/4 full, But I only wanted 6 muffins, so I overloaded them! If you cut this recipe in half, you can get 7 or 8 muffins. The full recipe will give you 15 or 16 muffins.
Enjoy!
Blueberry Muffins, Classic Style!
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups blueberries
- ⅕ cup flour to coat the blueberries
Instructions
- Preheat oven to 400º.
- Line muffins tins with paper liners.
- With a mixer on medium speed, cream the butter and sugar together until fluffy.
- Add in the eggs and mix well.
- In a small bowl, combine the 2 cups of flour, baking powder, and salt.
- 6.Add the dry ingredients into the butter mixture and beat for only a minute.
- Add the milk and vanilla extract and beat only until all is incorporated. Do not overbeat.
- In a small bowl, coat the blueberries with the 1/8 cup flour so they don’t sink to the bottom of the muffin.
- By hand with a rubber spatula or with the mixer on the lowest speed, gently fold the coated blueberries into the batter, being careful to be quick and gentle so the blueberries don’t bleed into the batter.
- Pour the batter into the prepared muffin tins, filling them about 3/4 full. I like to add some extra blueberries on top of the batter before baking.
- Bake at 400º for 8 minutes then lower the oven to 350 º for 7-8 minutes or until a cake tester inserted in the middle comes out clean.
- Immediately remove the muffins from the tins and set them on a wire rack to cool.
- Store the muffins covered at room temperature.