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Homemade Blueberry Muffins

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Easily the best homemade blueberry muffins around!
Course Breads & Baked Goods
Cuisine American
Keyword baking, blueberries, blueberry, muffins
Prep Time 20 mins
Cook Time 18 mins
Additional Time 2 mins
Total Time 40 mins
Servings 18 muffins
Calories 176
Author Laurie McNamara


  • 1/2 cup softened unsalted butter
  • 1 cup granulated sugar use 1¼ cup for a sweeter muffin
  • 2 large eggs
  • 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
  • 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.


Serving: 1muffin | Calories: 176kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 189mg | Potassium: 52mg | Fiber: 1g | Sugar: 17g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg