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I have been craving blueberry muffins, so one morning recently I was up early and made a batch. They were so good, jam packed with blueberries and the perfect muffin.. fluffy and light. I wish I had one to eat right now! They were delicious right out of the oven and later in the day I toasted them and spread on butter. My son suggested making them next time with chocolate chips and I think he is right, the batter would work perfectly with chocolate chips or other berries. I will give those ingredients a try next time and let you know how they turn out.

If you are looking for other breakfast treats, the Raspberry Baked French Bread is a real show stopper or try the Apple Cider Donuts which are a huge hit with everyone I have ever served them to. Who doesn’t love a fresh baked treat for breakfast?

Blueberry Muffins

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

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Ingredients

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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

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Instructions

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.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.
Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition.
Beat in the vanilla extract
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.
Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full.
Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean.
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.