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+ servings
A stack of blueberry muffins
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5 from 4 votes

Blueberry Muffins

These classic blueberry muffins, are moist and delicious, they are bursting with blueberries, with a perfect buttery soft crumb, and topped with crunchy sugary tops. These muffins are perfect for breakfast or a snack.
Prep Time15 mins
Cook Time18 mins
Servings: 14
Calories: 215kcal


  • 1/2 cup butter (softened)
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups blueberries
  • 2 TBS coarse white sparkling sugar (optional)


  • Preheat the oven to 375 degrees farenheit.
  • Line a muffin tin with paper liners, or spray with non stick spray.
  • Cream together the butter and white sugar in a large mixing bowl. Mix for about 1 minute till smooth and creamy.
  • Stir in the vanilla extract and one of the eggs, mix until just combined.
  • Stir in the second egg till just combined.
  • In a separate bowl whisk together the flour, baking powder, and salt.
  • Add half the flour mixture then mix until combined. Then half the milk and mix until combined. Repeat with the remaining flour and milk. The batter is thick.
  • Carefully fold in the blueberries.
  • Scoop the muffin batter into the prepared muffin tin. Fill each muffin tin to the top.
  • Sprinkle coarse sugar evenly over the top of the muffins.
  • Bake for 16-20 minutes until the tops are light golden and and a toothpick comes out clean, or mostly clean. (Mine took 17 minutes)
  • Let the muffins cool for 10 minutes in the muffin pan before carefully removing to a cooling rack to cool completely.


Calories: 215kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 158mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg