The Perfect Blueberry Muffin

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Yield: 12 muffins Prep 10 mins Bake 375°F 30 mins  plus cooling


  • 2 cups  all-purpose flour
  • 2 teaspoons  baking powder
  • 1/2 teaspoon  salt
  • 1/2 cup  butter or margarine, softened
  • 1 tablespoon  sugar, divided
  • 2 large eggs
  • 1/2 cup  milk
  • 1 teaspoon  vanilla extract
  • 2 1/2 cups  fresh blueberries


1. Heat oven to 375 degree F. Line twelve 3-inch or fourteen 2-1/2-inch muffin-pan cups with paper liners.

2. Combine flour, baking powder, and salt in a bowl. Beat butter and 1 cup sugar in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla, beginning and ending with dry ingredients, until batter is smooth.

3. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter with rubber spatula. Divide and spoon batter into muffin-pan cups. Sprinkle with remaining 1 tablespoon sugar. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes, then remove from pans onto wire rack. Makes 12 muffins.


  • To bake our muffins with the best summer berries well into winter, arrange unwashed fresh berries in a single layer 1/2 inch apart on cookie sheets; freeze until firm. Transfer to plastic freezer bags.


  • Use paper liners to help retain the muffins' shape and to make them easy to remove from the pan.

Nutrition Facts

  • cal.(kcal)250,
  • Fat, total(g)9,
  • chol.(mg)58,
  • sat. fat(g)6,
  • carb.(g)39,
  • fiber(g)1,
  • pro.(g)4,
  • sodium(mg)274,
  • Percent Daily Values are based on a 2,000 calorie diet
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