Easily the best Homemade Blueberry Muffins around! Fresh blueberries studded through a moist muffin. These are the end all be all.
It’s Friday. So I’m thinking homemade, from scratch, blueberry muffins are in order.
Like I even handpicked the blueberries for ya!
Have you ever gone blueberry picking? If you haven’t you must! Wednesday I took my girls picking for the very first time in all our lives, and it was so much fun. I’m pretty sure we will be making it a yearly tradition because together we picked 7.75 pounds of blueberries, almost filing the whole bucket and it only cost me twelve dollars!
All-in-all it was a pretty darn fun day. Even if we woke up at the butt-crack of dawn or 7 am. It was the whole entire experience of picking our own blueberries, coming home to wash, pick through, freeze, package and store roughly 12 cups or so of blueberries which is probably enough to last us for the next year.
Blueberry picking is like a full time job.
So on our ride home from Hazen’s Farm, we talked about all the things we want to make with the blueberries we picked. First up blueberry muffins. I suggested for the girls to make them and I’ll take the photos. I was super excited, they were not so much – at first. I think they weren’t so excited about me taking pictures, but I had to blog these muffins. So that would explain the little and semi-little hands you see in the pictures. Aren’t they cute?
But the payoff for all our hard labor was deliciously warm muffins bursting all over the place with fresh, tart, beauutiful blueberries. It’s almost impossible not eat 2 right off the bat. I so didn’t, only I totally did.
To Make These Homemade Blueberry Muffins You Will Need:
- unsalted butter
- granulated sugar
- pure vanilla extract
- baking powder
- kosher salt
- unbleached all-purpose flour, plus 1 tablespoon, divided
- whole milk
- fresh blueberries
- sugar in the raw or sparkling sugar – for sprinkling
My youngest did this set up. I’m telling you, she’s a pro.
In a mixing bowl, add 1 stick of softened butter.
Blend until smooth.
Add in 1 cup of sugar. Here’s the deal, I don’t like SUPER SWEET muffins when they have fresh berries in them. The berries are sweet all on their own, so I don’t want to be over sugaring the batter. But if you would like a sweeter batter try adding an additional quarter cup.
Crack and add the 2 eggs, mixing after each one.
They each took turns – how cute!
Next add in 1-1/4 teaspoon vanilla extract, 2 teaspoons baking powder and 1 teaspoon salt.
Add 1 cup of all purpose flour and blend just until incorporated.
Alternate with the milk, pouring only 1/4 cup of the milk and blend.
Repeat with the remaining 2 cups of flour.
And pour in the last of the milk.
Mix on medium until the flour and milk are combined and the batter is smooth and thick.
Mix about 1 tablespoon of flour with 2-3/4 cups of fresh blueberries.
Is it me or does she look thrilled?
Add the blueberries to the batter.
Carefully fold them in.
Divide the batter among a standard muffin pan that is lined with parchment liners.
Sprinkle with a little sugar in the raw. This will add a little textural crunch and the necessary sparkle ;).
Bake in a 375° oven for 15-18 minutes. Rotate the pan for even baking. The muffins are done when they spring back when touched.
These are the prettiest homemade blueberry muffins I ever did see.
Forks are optional.
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Homemade Blueberry Muffins
- 1/2 cup softened unsalted butter
- 1 cup granulated sugar, use 1¼ cup for a sweeter muffin
- 2 large eggs
- 1¼ teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups unbleached all-purpose flour, plus 1 tablespoon, divided
- 1/2 cup whole milk
- 2¾ cups fresh blueberries
- 1/4 cup sugar in the raw, more or less to taste
- Preheat your oven to 375° and line a muffin tin with 12 paper liners.
- In a large bowl beat the softened butter until smooth. Add in the cup of sugar and blend until pale yellow.
- Add eggs, one at a time and mix well after each egg is added.
- Next measure and add in the vanilla, baking powder and salt. Mix just until combined.
- Add in 1 cup of the flour and mix before pouring in 1/4 cup of milk, blending until combined.
- Add remaining flour, mix and repeat with the remainder of the milk. Mix on medium speed until the batter is thick and smooth. Do not over mix.
- Toss the blueberries in with a tablespoon of flour and stir to coat. Add the blueberries to the batter and use a rubber spatula to gently fold the blueberries into the batter.
- Divide the muffin batter among muffin wells. Sprinkle with a little bit of turbinado sugar and then bake in a preheated oven for 15-18 minutes, rotating the pan halfway.
- Repeat with the remaining batter
- Let cool slightly before serving.
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