I really should call this recipe “bursting blueberry muffins” cause it’s literally bursting with blueberries! It’s a recipe that comes together fairly easily. This week my daughter and I were baking away in the kitchen and these muffins were a hit with the family. They’re fluffy and not overly sweet which is just the way I like muffins.
This recipe will make 12 muffins. The key is to have all the ingredients at room temperature. Since we’re using melted butter, it’s best to melt it, then let it cool. Otherwise, once the warm butter hits the cold milk, it will clump up. If you find it still clumps up, simply warm the ingredients in the microwave for 10 seconds so that the butter is smooth. Simply whisk wet ingredients in a bowl then mix dry ingredients in another bowl. Add wet to dry and fold in the blueberries. The mixture should be really thick, just the way any good muffin mixture should be! Once they come out of the oven, the beautiful purple/blue shades are gorgeous against the light golden brown muffin. So good!
2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup melted butter (cooled)
2 eggs (room temp)
1/2 cup milk (room temp)
2 cups fresh blueberries + extra for topping
Preheat oven to 375°
Line a muffin tray with muffin cups, set aside.
In a bowl whisk butter, milk & eggs. (If the butter clumps, warm everything in the microwave for a few seconds)
In a separate bowl, whisk flour, sugar, baking powder & salt.
Stir in wet ingredients. Mix until just combined.
Fold in blueberries.
Use an ice cream scooper to scoop muffin batter into muffin cups.
Top each muffin with 2-3 blueberries.
Bake for 25-28 minutes. Poke with a toothpick to make sure it comes out clean.