Bursting with fresh blueberries, these muffins are light, tender, and simple to make!
I love me a good muffin. I mean, who doesn’t love a fresh baked muffin? Especially one that's filled with fresh, juicy blueberries. For starters, the smell of muffins baking in the house is intoxicating. And then biting into one of these muffins, fresh from the oven, is just heaven. I love using fresh blueberries as often as I can, especially locally grown, but frozen will do the job as well.
These muffins are perfect for a quick breakfast, to serve at brunch, or even as snack. They take just minutes to whip up, so they can be on your table in no time!
Yield: 12 Author: Sarah Bates | The Chef Next Door
Easy Blueberry Muffins
prep time: 5 Mcook time: 30 Mtotal time: 35 M
ingredients:
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh blueberries
- Vanilla sugar, for topping (you can use regular sugar as well)
instructions:
- Preheat the oven to 375 degrees. Line a 12 cup standard muffin tin with cupcake liners and set aside.
- In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Add the vanilla.
- In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer alternately with the milk. Fold in the blueberries.
- Fill the prepared muffin tin with the batter, about 2/3 full. Sprinkle vanilla sugar over the tops of the muffins. Bake the muffins for approximately 30 minutes.
- Remove the muffins from the tin and cool on a wire rack at least 15 minutes before serving.
- Bon Appétit!
