The Best Easy Blueberry Muffins
Updated: May 19
Bursting with blueberries, a tender crumb, perfectly golden-brown top, and a sparkling sugar crown, these really are the best blueberry muffins. These buttery, moist, and soft muffins are chock-full of blueberries and ready to eat in a snap. This quick and easy recipe is prepared with basic ingredients and just two bowls and uses frozen blueberries so these muffins can be whipped up any time of the year. They’re fancy enough for a weekend brunch, but simple enough to throw together on a weekday morning, and they double as a quick breakfast or midday snack.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Makes about 16 muffins
2 cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
½ cup whole milk
1¼ cups frozen unsweetened blueberries (do not thaw) (or fresh blueberries)
¼ cup granulated sugar, for topping
Preheat oven to 375°F. Line a muffin pan with paper muffin liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
In a separate bowl, use a handheld electric mixer to beat together the butter and sugar on high speed until smooth and creamy, about 2 minutes.
Add in the eggs one at a time, scraping down the sides and bottom of the bowl and beating well after each addition. Add in the vanilla and beat until combined.
Gradually add in the flour mixture alternating with the milk, beating gently just to combine. (Do not overmix…this is the key to fluffy muffins!)
Gently fold in the blueberries being sure not to overmix the batter. (Overmixing a batter with blueberries can cause the color to bleed and the batter to turn blue.)
Divide the batter evenly among the prepared muffin pan, filling each cup about three-quarters full.
Sprinkle about 1 teaspoon of granulated sugar on top of each muffin.
Bake for about 20-24 minutes, or until the muffins are golden and a toothpick inserted into the center comes out with a few moist crumbs. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a wire rack to cool completely.