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.
- 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