Classic Blueberry Muffins

  1. Yields: 12 muffins
  2. Preparation time: 15 minutes
  3. Baking time: 25 minutes


  1. 2 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup unsalted butter, softened
  5. 1 cup sugar
  6. 2 large eggs
  7. 2 teaspoons vanilla extract
  8. 1/2 cup milk
  9. 2 cups fresh blueberries


  1. Start by preheating the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine flour, baking powder, and salt.
  3. In a separate large bowl, cream the butter and sugar until light and fluffy. Follow by beating in the eggs, one at a time, then stir in the vanilla extract.
  4. Gradually mix the flour mixture into the butter mixture, alternating with the milk. Start and end with the flour mixture. Stir in the blueberries.
  5. Evenly distribute the batter into the prepared muffin cups and bake for approximately 25 minutes, until a toothpick inserted into the center comes out clean.
  6. Allow the muffins to cool in the pan on a wire rack for 5 minutes. Then remove the muffins from the pan and let them cool completely on the wire rack.

You can find this and more cupcake recipes in my “Muffin Cookbook: 33 Delicious and Easy Muffin Recipes“.

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