Blueberry Muffins

During June and July, blueberries are everywhere. We go to this pick-your-own blueberry farm every year, and even in the heat we have a blast. My son can and has eaten his weight in blueberries. I swear he eats more than he puts in the baskets. At the end of the day, we can walk away with a couple of gallons of fresh blueberries.

I like to freeze some for later to get that fresh blueberry taste when the weather starts to get cold and cozy. I love the cold weather. But, we are talking about spring and summer and the love of blueberries. Besides being delicious they are filled of good things for you like vitamin K, vitamin C, fiber, manganese, and other antioxidants (notably anthocyanin). Valued for its high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries, according to British Dietetic Association (BDA).

Why not make easy and quick muffins with these little powerhouse berries? These muffins are loaded with blueberries that pop in your mouth every time you bite into them. This recipe is not like the muffin recipe you get from the box, it tastes like a muffin and not a cupcake trying to be a muffin. The only sweetness you really get is from the blueberries themselves, not from the sugar.

Just a tip, store these without a cover. If you cover them they will be extra moist the next day. That is if they last that long.

Bon Appétit

Blueberry Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
½ cup (1 stick) softened butter 1 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups flour ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 cups blueberries, washed, drained and picked over 1 teaspoon cinnamon (optional) 3 teaspoons sugar (optional)
Course: Breakfast
Servings: 12 muffins
  • ½  cup 1 stick softened butter
  • cup  sugar
  • eggs
  • teaspoon  vanilla extract
  • cups  flour
  • ½  teaspoon  salt
  • teaspoons  baking powder
  • ½  cup  milk
  • cups  blueberries washed, drained and picked over
  • 1 teaspoon cinnamon optional
  • teaspoons  sugar optional
  1. Preheat the oven to 375˚F. Line a 12 cup standard muffin tin with cupcake liners.
  2. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
  3. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  4. Fold in the blueberries.
  5. If you are adding the extra 3 teaspoons of sugar to the muffins do so before placing them into the oven. Bake at 375 degrees for about 30-35 minutes.
  6. Remove muffins from tin and cool at least 30 minutes. Store, uncovered.

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