The Best Blueberry Muffins

The Best Blueberry Muffins

Recipe by Barbara Bach


Prep time


Cooking time



See photos below for mini muffins & regular size muffins; makes approx. 44 minis or 18 regular muffins


  • 2 Cups of Flour

  • 1 Cup of Sugar

  • 1 Stick of Butter (softened)

  • 2 Eggs

  • 1/2 Cup of Milk

  • 2 1/2 Cups of Blueberries

  • 1 Teaspoon Vanilla

  • 2 Teaspoons Baking Powder

  • 1/2 Teaspoon Salt


  • Cream sugar and butter
  • Beat in eggs until fluffy
  • Add vanilla
  • Add 1 cup of flour, along with salt and baking powder and mix well
  • Add the other cup of flour along with the milk
  • Rinse Blueberries and blot them with a paper towel in a separate bowl then sprinkle 1/4 cup of flour to coat. This will help to keep the batter from getting purple.
  • Carefully fold the blueberries into the batter
  • Using an ice cream scoop fill muffin papers; whether mini (use small scoop or teaspoon for minis). Sprinkle tops with sugar
  • Bake @ 375 degrees 17-18 minutes for minis; 25-30 minutes for regular size muffins. Test to see if done by using a toothpick to see if comes out clean

Comments are closed.