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Easy Classic Blueberry Muffins
These classic blueberry muffins are so easy to make and they’re deliciously comforting. Make a batch for your next Sunday brunch, or enjoy them as a quick weekday breakfast treat.
You will need ...
- Unsalted Butter, softened, 1/2 Cup
- Granulated Sugar, 1 1/4 Cup
- Eggs, 2
- Vanilla Extract, 1 tsp
- All Purpose Flour, 2 Cups
- Salt, 1/4 tsp
- Baking Powder, 2 tsp
- Buttermilk, 1/2 Cup
- Frozen Blueberries, 2 1/2 Cups
- Powdered Sugar, about 3 T
- Crystal Sugar, optional
Step 1
Preheat the oven to 375 degrees F. Line cupcake tins with desired liners.
Step 2
In the bowl of a stand mixer, cream the butter and the sugar until light and fluffy.
Step 3
Add the eggs and vanilla extract. Mix until smooth.
Step 4
Sift together the flour, salt, and baking powder. Add half to the bowl and mix on low.
Step 5
Pour in half the buttermilk and mix just until combined. Then repeat steps 4 and 5.
Step 6
Sprinkle the blueberries with the powdered sugar. Toss to coat.
Step 7
Carefully fold the blueberries into the muffin batter. Be sure to do this gently so as not to break up or mash the blueberries.
Step 8
Scoop the muffin batter into the cupcake liners. Top them with a sprinkling of crystal sugar. This step is optional.
Step 9
Bake the muffins at 375 degrees F for about 25 – 30 minutes, or until the tops are golden brown. Let sit in the cupcake tins for 2-3 minutes before transferring to a rack to cool.
NOTE- Once cooled, these can be wrapped and frozen. Then when you want to eat one, remove it from the freezer and either let it come to room temperature on the counter, or pop them in the oven for about 5 minutes on 325. They’re also great from the freezer into a lunchbox – they’ll be the perfect temperature by lunchtime!