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Classic Blueberry Muffins

Servings 13 muffins

Ingredients
  

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk I use unsweetened almond milk
  • 1.5 cups fresh blueberries

Instructions
 

  • Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  • Gently fold in the blueberries.
  • Spoon the batter into the muffin cups, filling each about 2/3 full.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.