Blueberry Muffins
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Blueberry Muffins


Preheat the oven to 350 degrees. Line muffin tins with liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until well combined.

In a separate bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the butter mixture along with the milk and fold in until only a few dry streaks of flour remain.

Crush 1 cup of the blueberries with a fork. Toss the remaining blueberries in a tablespoon or two of flour then fold all the blueberries into the batter.

Fill the muffin tins three quarters full. Sprinkle the tops with granulated sugar and bake for 30 – 35 minutes.  Remove the muffins from the tins and let cool on a wire rack. Store uncovered or in a paper bag.


Tip: The muffin batter can be made the night before and kept in the refrigerator until the morning. Do not add the blueberries until ready to bake. The baking powder must be “double acting”.