Old Fashioned Blueberry Muffins
Old fashioned blueberry muffins with a tender crumb, crisp sanding sugar tops, and blueberries in every bite.
Servings: 12 muffins
Calories: 241kcal
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries fresh or frozen*
- Sanding sugar for garnish
Instructions
- Preheat the oven to 375ºF and line a muffin pan with liners.
- Combine the all purpose flour, baking powder, and salt in together in a bowl,
- In a separate bowl, beat the butter and granulated sugar until pale in color and fluffy,
- Beat in the eggs as well as the vanilla extract.
- Slowly blend the dry ingredients into the wet ingredients alternating the flour mixture with the milk.
- Fold in the blueberries. Be careful not to overmix or smash the berries.
- Divide the batter equally between the 12 muffin liners
- Top with the sanding sugar or sugar crystals if using.
- Bake for 25-30 minutes or until the tops are lightly browned.
- Allow the muffins to cool in the pan for 10 minutes before carefully transferring them to cooling racks to cool completely.
Notes
- Cream the butter and sugar a full 2 to 3 minutes. Pale and fluffy is the goal.
- Frozen blueberries go in straight from the freezer. Do not thaw.
- Fold the blueberries gently. A few streaks are fine. Smashed berries bleed.
- Sanding sugar gives the best crunchy top. Regular sugar works in a pinch.
- Freeze for up to 3 months. Wrap individually and store in a freezer bag.
Nutrition
Serving: 1muffin | Calories: 241kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 281mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
