Old Fashioned Blueberry Muffins
This old-fashioned blueberry muffin recipe is a delicious hit around here and perfect for using fresh or frozen blueberries. Made from scratch, these muffins are fluffy and tasty.
Servings: 24 muffins
- ½ cup butter softened
- 1 ⅔ cup granulated sugar
- 3 large eggs
- 1 ¼ cup milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 4 teaspoon baking powder
- 3 cups flour
- 1 heaping cup blueberries (plus ¼ cup for topping)
Preheat your oven to 400 degrees F and line a muffin pan with paper liners.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add in the milk and vanilla and mix again until well blended.
Using a whisk or large rubber spatula stir in the baking powder, salt, and flour until no flour streaks remain. Be careful not to overwork the batter.
Gently fold in the blueberries.
Use a medium-sized cookie scoop or an ice cream scooper to fill each muffin cup ⅔rd of the way full. Top with some additional blueberries.
Bake in the oven for 20 minutes or until a toothpick can be inserted and come out clean.
Remove the blueberry muffins from the pan and let them cool on a wire rack.
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 28.4g | Protein: 2.9g | Fat: 4.6g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.4g | Cholesterol: 33.7mg | Sodium: 41mg | Potassium: 221.2mg | Fiber: 0.6g | Sugar: 15.4g | Vitamin A: 42.8IU | Vitamin C: 0.7mg | Calcium: 95.4mg | Iron: 1mg