I’ve made blueberry muffins on my blog before, but it had been a very long time. The other recipe had a streusel topping and ginger, which is a great combo for blueberry muffins. But this time, I wanted something super simple. That’s why I decided to make these quick and easy blueberry muffins.
This recipe is so simple to make. Most people will have all of the ingredients on hand, so if you go blueberry picking or have a carton of blueberries on hand, this is the recipe for you. If you haven’t tried to make blueberry muffins lately, I would highly suggest it because they are such a crowd-pleaser and seriously one of the easiest baking recipes out there. These easy blueberry muffins didn’t last a day in my house, they are that moist and delicious. They aren’t too sweet, but they are super moist and the blueberry flavor really pops.
I definitely hope you’ll try this recipe for easy blueberry muffins and let me know what you think!
Easy Blueberry Muffins
8 Tablespoons Butter
1 Cup Sugar
1 Teaspoon Vanilla
2 Cups Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1//3 Cup milk (I used almond)
1 1/2 Cups Blueberries
Preheat oven to 375. Prepare muffin tins with either cooking spray or line with cupcake liners. Cream butter and sugar together until fluffy. Add eggs and vanilla and mix well.
In a separate bowl, sift dry ingredients together.
Add dry ingredients to the mixer, alternating with the milk, and mix until combined nearly combined. Stir in blueberries, by hand, making sure they are distributed evenly. Fill muffin tins and bake until lightly brown on top (ovens vary greatly, mine took 20 minutes, but it really depends on how full you fill the tins and your oven.)