Yield: 6 jumbo muffins

Blueberry Muffins

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Packed with wild blueberries and covered with a sprinkling of sugar, these Blueberry Muffins are even better than the ones you love from your neighborhood bakery. 

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup plus 2 Tbsp granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups plus 1 Tbsp all-purpose flour, divided
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1 1/2 cup frozen wild blueberries

Instructions

  1. Preheat oven to 425 degrees. Line JUMBO muffin cups with paper liners. Set aside.
  2. In large mixing bowl, cream butter with 1 cup of sugar, about 2 minutes. Add in eggs, one at a time, beating well after each addition.
  3. Beat in vanilla extract.
  4. Add 2 cups flour, salt, baking powder slowly by hand, while alternating with additions of milk (I did about 3 additions).
  5. Remove about 1 cup of the batter and set aside. In a small bowl, combine frozen berries with remaining 1 Tbsp of flour, to lightly coat the berries.
  6. With one or two strokes, fold berries into batter (DO NOT OVER MIX).
  7. Using a large cookie scoop, divide batter among the 6 muffin cups. To with blueberry free batter that was set aside. Press a few extra blueberries into the top of the muffin if desired.
  8. Sprinkle the tops of each muffin with the extra sugar.
  9. Place muffins in the oven and close the door. Immediately turn oven temperature down to 350 degrees. Bake for 35 minutes. Remove and cool completely on wire rack.

Notes

  • DO NOT OVERMIX the blueberries into the batter or it will turn purple
  • Turning the temperature down immediately allows the muffins to get a good rise initially!
  • Fresh blueberries can be used, I try to use the smallest blueberries for this recipe for even baking.
  • The extra sugar on tops is optional, but creates a delicious crunch on top!
  • If baking regular sized muffins, divide batter by 12 cups and bake for 20-25 minutes.
  • *Recipe adapted from Jordan Marsh

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 104mgSodium: 394mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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