Perfect Blueberry Muffins

Adapted from King Arthur Flour Famous Department Store Blueberry Muffins

These muffins are the perfect combination of sweet with a delicate crumb. They are quick and easy to make, you will never reach for a mix from a box again. I like to use frozen wild blueberries because the berries are smaller and sweeter than what I am usually able to find fresh. Also, having them in the freezer means I can make these anytime I feel like it.

Notes and Suggestions:

Make sure to fully cream the butter and sugar together for 2-3 minutes until light and fluffy. This will help to give the muffins that more delicate crumb. If you use frozen berries, it helps to rinse them or they may tint the batter and won’t look as appetizing. Still delicious, but you will have a greenish muffin. Make sure to alternate adding the milk and flour and do not overmix at that point so that the batter does not become tough. With a mixer, this is a quick and easy process.

Perfect Blueberry Muffins

Recipe by greatestfeastsCourse: BreakfastDifficulty: Easy


Prep time


Cooking time



Quick and easy blueberry muffin


  • 1/2 cup (1 stick) Butter, softened

  • 1 cup Sugar

  • 2 large Eggs

  • 2 tsp Baking Powder

  • 1/2 tsp Salt

  • 1/2 tsp Cinnamon

  • 1 tsp Vanilla extract

  • 2 cups All Purpose Flour

  • 1/2 cup Milk

  • 2 1/2 cup blueberries, fresh or frozen and rinsed

  • 1/4 Sparkling sugar (or granulated sugar) to sprinkle on top


  • Preheat oven to 375 degree F. Lightly grease muffin tin, spray with Butter Pam, or use paper liners.
  • In the bowl of your mixer, combine softened butter and sugar. Beat an additional 2-3 minutes until light and fluffy.
  • Beat in eggs separately until fully combined. Add in baking soda, slat, cinnamon, and vanilla.
  • Alternate adding flour and milk, beating just until combined. Do not overmix.
  • Remove bowl from mixer and gently fold in bluberries.
  • Scoop the batter into 12 muffin cups.
  • Sprinkle sparkling sugar, Turbinado sugar, or granulated sugar on top of muffin batter.
  • Bake for 30 minutes, until golden brown and toothpick inserted in center comes out clean.
  • Allow to cool in pan at least 10 minutes, remove from pan, and allow to fully cool.
  • Store in airtight container, or freeze.


  • If using frozen blueberries, make sure to thoroughly rinse them so that they do not make your batter green.

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