These gorgeous blueberry muffins are downright beautiful. Not to mention, pretty easy to make! My favorite part of these muffins are the crunchy sugar top and how round they puff up when baked. These traditional blueberry muffins will be your new favorite recipe!
These were almost too pretty to eat! They baked up so beautifully and the blueberries were literally bursting out of the muffin. I enjoy all types and flavors of muffins but man oh man, blueberry muffins get me every time. I think it’s because they’re so appetizing in appearance.
This is a pretty simple straight forward recipe. The ingredients are so typical of a muffin. I always have these ingredients as we keep fresh and frozen blueberries in my house at all times.
The muffin batter is thick and darn tasty (yes had to try it!). They almost remind me of a cupcake, but they definitely result in more of a muffin texture.
I made sure to add a few blueberries on top so they showed after they were baked. I just love how blueberries transform when they’re baked – they truly make desserts so beautiful.
Do not skimp on the blueberries! You want to make sure the muffin is filled with them. They help keep the muffin moist, too!
I can’t help it! I took too many pictures and had to share them. Put these in a basket and bring them to a friend. Why not?
recipe slightly adapted from Jordan Marsh’s Recipe
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 2 cups fresh blueberries
- 3T granulated sugar for the top
- Preheat oven to 375 degrees and grease a muffin pan.
- Using a mixer or hand held mixer, cream together butter and 3/4 cup granulated sugar for two minutes. Add the eggs and vanilla and mix until smooth, scraping down sides of bowl as necessary.
- Sift together the flour, baking powder and salt.
- With mixer on low-speed, add 1/3 cup of flour mixture and mix until incorpoated. Pour half the milk and mix. Pour another 1/3 cup of flour and mix and then the last of the milk and mix. Finally add the rest of the flour and mix just until incorporated. Do not overmix as this will make the muffins tough. It's ok if some of the flour is not perfectly mixed in.
- Finally mix in the blueberries by hand.
- Pour the batter evenly into the muffin pan then sprinkle each one with a little bit of sugar. Bake for 18-20 minutes. Check for doneness by inserting toothpick into the center of a muffin. If it comes out clean, muffins are done. Remove muffins from pan to cool off. Enjoy!