Best Blueberry Muffins
Summer blueberries are here and it is time to enjoy them in as many ways as we can. These blueberry muffins bring fond childhood memories and as a bonus are as easy to make as they are delicious. The muffins have enough structure for the blueberries to maintain their integrity and the muffin still has a nice crumb texture!
Servings Prep Time
6Large 5Minutes
Cook Time
20Minutes
Servings Prep Time
6Large 5Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F and prepare a muffin pan. (Either 10-12 regular sized or 6 large muffins.)
  2. Sift flour, salt, and baking powder. Set aside.
  3. In a mixer cream the butter (or shortening) with sugar. When this is incorporated, beat in the egg and add the vanilla.
  4. Add the sifted flour mixture into the creamed batter alternately with milk, being careful not to over mix. Reserve about 2 T of the flour mixture and toss your blueberries in it. Gently fold the blueberries into the batter.
  5. Spoon batter into prepared muffin tin. Sprinkle the tops of the muffins with turbinado sugar if you want a little crunch. I am not a big fan of coating muffins in sugar, so I use a light hand when I sprinkle. They are great without the added sugar. Charlie likes the little crunch.
  6. Place in preheated 400 degree F oven for 16-17 minutes for regular muffins and 20 minutes for large muffins. They will be lightly browned on top and when a toothpick is inserted it will come out clean – other than some blueberry juice!
  7. Enjoy!

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