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Ridgely Brode shares her favorite Blueberry Muffin recipe on Ridgely's Radar

Blueberry Muffins

  • Author: Ridgely
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 1/4 cups fresh blueberries
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
  4. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
  5. Beat in the vanilla extract
  6. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
  7. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
  8. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.
  9. Sprinkle the turbinado sugar evenly on top of the muffins.
  10. Bake for about 30 minutes, until lightly golden and a cake tester comes out clean.
  11. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

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