I’ve tasted allll the blueberry muffins and this is definitely the best blueberry muffin I’ve ever had. I’ve been asked for the recipe time and time again. We host guests frequently and this is one of the recipes I like to whip up in the morning while everyone sleeps in. (Morning person problems.) Who doesn’t love to wake up to fresh baked blueberry muffins? Maybe this is why we have so many guests?
I can’t take all the credit for the recipe, I’ve adapted it from this blueberry muffin recipe (by the way King Arthur Flour has so many great recipes on their site) but since I always tweak it, it’s much easier just to spell it out here so that I don’t have to keep noting my changes every time I share it with someone.
Let’s get started! Rinse your fresh blueberries and set aside. I highly recommend fresh blueberries but if frozen is all you have, King Arthur Flour recommends rinsing them several times in cold water and patting dry to prevent your muffins from baking up blue-green.
Set your oven to 375° F. This recipe makes either 12 large blueberry muffins, 12 medium sized plus 12 mini muffins or 18 medium sized muffins, your choice. I almost always go with 12 regular plus 12 mini because we like size options and the minis finish baking faster which means we can eat a mini while impatiently waiting for the regular sized muffins to finish baking! See the size difference in the photos:
Either grease your muffin pan(s) or line with muffin papers and grease the papers. Trust me, you don’t want any bit of this deliciousness left behind on the papers!
Cream together the butter and sugar until well combined. Add the eggs one at a time, scraping sides and bottom after each addition. Beat in the baking powder salt and vanilla. This step seems weird, right? Typically you mix dry ingredients together first but since this means one less dirty bowl, I just go with it!
Add the flour alternately with the milk beating just enough to combine, scraping the sides and bottom. Remember, over-mixed muffin batter creates tough muffins. Add the blueberries and stir just to combine.
Scoop your muffin batter into the pans. I find it easier to use muffin/ice cream scoops like this one to scoop the batter. At this point, if you love your muffins with a sugar crusted top, by all means, top your muffins with sugar (about 1/4 cup for the entire batch). We prefer to skip this step and they are perfectly delicious without the added sugar or calories!
Bake the 12 large muffins for 25-30 minutes, regular sized muffins for 20-25, and minis for 15-20 minutes or until light golden brown and a toothpick inserted into the middle of the muffins comes out clean. Remove from the oven, loosen edges and after about 5 minutes transfer them to a rack to cool. Or you can be like my family and just eat them as soon as they come out of the oven (obviously take caution here as they will be scorching hot, especially the blueberries.) To take them to an even higher level, smear your fresh baked blueberry muffin with a pat of butter and enjoy!
Fresh Blueberry Muffins
Ingredients
- 1/2 cup butter at room temperature
- 1 cup sugar
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups blueberries, rinsed (fresh is best)
Instructions
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin, or line the tin with papers, and grease the papers. (This will make 12 large muffins. Alternately, this recipe can make 18 medium sized muffins or 12 medium plus 12 mini, whatever you prefer)
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Add the blueberries to the batter, stir just to combine and distribute.
- Scoop the batter into the prepared muffin pan(s). I love using a muffin scoop for this step.
- Bake 12 full size blueberry muffins for approximately 25-30 minutes (bake medium sized muffins 20-25 minutes and minis for 15-20 minutes) until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after 5 minutes transfer them to a rack to cool. Serve with a pat of butter and enjoy!
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