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Blueberry Muffins

Makes 18 muffins (half recipe follows)

Course Dessert
Cuisine American
Keyword blueberry, muffins
Prep Time 5 minutes
Cook Time 30 minutes
Servings 18 people
Author Texas Homesteader



  • 8 tablespoons butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups All-Purpose Flour
  • 1/2 cup milk
  • 3 cups fresh blueberries
  • Coarse sugar for topping (optional)



  1. Preheat the oven to 375°F. Line a muffin tin with papers.
  2. In a medium-sized bowl, beat together the softened butter and sugar until thoroughly combined.

  3. Add the milk, eggs and vanilla, beating well after each addition.

  4. In separate bowl, add in the flour, baking powder & salt.  Stir until fully combined.

  5. Add the flour mixture alternately with the milk mixture, stirring just enough to blend fully.

  6. Crush 1/2 cup of the blueberries. Gently stir both the crushed as well as whole berries into the batter, stirring only enough to distribute.

  7. Use a scoop to add batter to muffin papers, filling about 2/3 full.
  8. Sprinkle about 1/2 teaspoon granulated sugar atop each muffin, if desired.
  9. Bake the muffins for about 30 minutes, until they're light golden brown & toothpick inserted into the middle a muffin comes out clean.
  10. 10. Remove the muffins from the oven, allow to cool about 5 minutes & transfer muffins to a rack to cool.

Recipe Notes

NOTE: for a smaller batch, the half recipe follows below.