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By Katie 19 Comments
i can remember my mom making these blueberries muffins often – even in the winter months! she would use either fresh or frozen blueberries to make them, and so would freeze the many, many pounds we’d pick during the summer months to use in sundaes, smoothies, and of course, these muffins! and now i find myself doing the same thing – freezing as many as i can so we can enjoy the little blue beauties year-round. we love these soft, moist, and delicious blueberry muffins with little bursts of blueberry freshness distributed throughout. they are perfect for a breakfast-on-the-go, a mid-day treat, or even a midnight snack.
Homemade Blueberry Muffins
- Author: Katie Heap
- Total Time: 40 mins
- Yield: 12 1x
Description
Homemade blueberry muffins perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 heaping teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups flour
- 1/2 cup milk
- 1 1/2 – 2 cups blueberries, fresh or frozen (do not thaw, if frozen)
Instructions
- in a large bowl, cream together the butter and sugar. beat in the eggs and vanilla. in a separate bowl, mix together the baking powder, salt, and flour. combine the flour mixture with the butter mixture alternately with the milk, just until blended (add 1/2 the flour mixture. add the milk. add the rest of the flour mixture). gently fold in the blueberries. fill 12 muffin cups. bake at 375 for 20 minutes. enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Cuisine: Snack
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Reader Interactions
Comments
Julie saysThere’s nothing like homemade blueberry muffins! Brings back many happy memories…
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- Katie says
🙂
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- Stephanie says
Just made these! Soooo delicious!! I may make them again tomorrow with the strawberries I left over.
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- ashley says
i made these and i didnt feel like i got the blueberry flavor as you would
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- Katie says
Sorry about that! We’ve always loved the blueberry flavor. Hope it works out next time. 🙂
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- Heather Estrada says
I wanted to know if you could tell me what type of paper you used to wrap your muffins in. And how you did it please. They look so pretty. I want to learn
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- Katie says
Hi Heather! I wish I could say I put them together myself, but I just bought the paper muffin cups at my grocery store 🙂
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- Renee says
I made these for my family and they lasted all of one day. It’s a great recipe and thanks for sharing.
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- Katie says
that’s awesome! i LOVE these muffins – glad you and your family do too!
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- Gina says
Made this recipe today for an after school snack for our kids. They gobbled them right up and wanted more! I shared this recipe on my site: http://www.tastequests.com as well. Thank you for the great recipe! 🙂
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- Katie says
Awesome. They look great Gina!!
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- Natalee Boag says
They smelt like they were burning mid way through the the baking time so I took them out but they weren’t even cooked..
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- Katie says
Sorry you had that problem, Natalie! I haven’t heard of that happening before with these. I’m not sure why that happened for you, but something like that typically happens if the oven gets too hot or if the pan is too close to the element (ovens can differ, especially with their actual internal temperature, and some suggest using an internal thermometer for that reason). Or, sometimes if you’re using a really dark muffin tin the metal gets too hot too fast and cooks the outside of whatever you’re making much faster than the inside. I hope it works out for you in the future!
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- Yvonne says
Thanks for sharing your recipe! I am making These for a neighborhood family and the muffins are in the oven as I type. After seeing the most glorious, creamiest batter take shape before me, I’m really hoping we can sneak the few extras for ourselves! Love when I get to squeeze out a few more muffins than expected – and that’s with almost-filled-to-the-brim cups!
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- Katie says
Isn’t the batter amazing?! So nice of you to make these for your neighbors! 🙂
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- Amy says
I used this recipe and used chocolate chips instead of blueberries. Yum!
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- Katie says
I’ll have to try this one with chocolate chips now – thanks! Glad you liked them!
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- Kayla says
Can I substitute with self-rising flour?
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- Katie says
hmm, good question. self-rising flour usually has the baking powder and salt already incorporated into it, and i’m not sure of the amounts that are used. so you’d have to omit those ingredients in the original recipe, and not having tried it myself i’m not sure if they’d turn out the same. if you do end up trying it, i’d love to hear the results!
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