A recipe for homemade blueberry muffins made with fresh blueberries and great for breakfast or a snack.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
AuthorRenee
Ingredients
1/2cupunsalted buttersoftened
1cupsugar
2eggsbeaten and at room temperature
1/2cupmilkat room temperature
2cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
2cupsfresh blueberries
Turbinado sugar for topping
Instructions
Pre-heat the oven to 375 degrees F. Grease a 12-cup muffin pan and set aside.
In a medium bowl, cream together butter and sugar. Add the eggs one at a time, beating well after each addition. Add the milk and beat until combined. Scrape down the sides of the bowl during the mixing process as necessary.
In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine (do not beat or over-mix). Gently fold in the blueberries. Fill muffin cups 2/3 full. Sprinkle tops with turbinado sugar. Bake for 20 minutes, or until lightly browned. Cool muffins in the pan on a rack for about 5 minutes. Remove muffins from the pan and cool on a rack. Serve slightly warm or at room temperature.
Recipe Notes
A recipe for homemade blueberry muffins made with fresh blueberries and great for breakfast or a snack.