Sometimes life calls for a ridiculously easy blueberry muffins recipe. This Quick and Easy Blueberry Muffins Recipe is just that. It makes moist, delicious muffins bursting with blueberries.
Serve in the morning for a delicious treat or snack on one throughout the day. They are too tempting to pass up and too easy not to make right away!
Ridiculously Easy Blueberry Muffins
Blueberry Muffin Ingredients
- 6 tablespoons unsalted butter, room temperature
- Non-stick Spray
- 3 cups plus 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar, plus more for sprinkling (I sprinkled vanilla-infused sugar that I ground myself- purchased from Harry and David- that place ROCKS!!)
- 1 large egg
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 1 3/4 cups blueberries
How to Make Ridiculously Easy Blueberry Muffins
- Preheat the oven to 375 degrees.
- Use the non-stick cooking spray to spray muffin tins. (I used baking liners and sprayed them with w/non-stick Pam)
- Sift flour, baking powder, and salt; set aside.
- In the bowl, cream butter and sugar until fluffy, about 3 minutes.
- Add egg, egg yolks, and vanilla; mix until well combined.
- Continue mixing, alternating reserved flour mixture and milk to the mixer. Begin and end with flour.
- Gently fold in berries by hand.
- Divide batter among muffin tins
- Sprinkle batter generously with sugar.
- Bake 45 minutes large muffins) or 30 minutes (small muffins) or until light golden
- Cool in pan 15 minutes.
- Remove from pan; transfer to wire rack, and let cool completely.
You may also enjoy this bacon, egg and cheese muffins recipe.
Ridiculously Easy Blueberry Muffins
Yield:
12 muffins
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Sometimes life calls for a ridiculously easy blueberry muffins recipe. This Quick and Easy Blueberry Muffins Recipe is just that. It makes moist, delicious muffins bursting with blueberries.
Ingredients
-
6 tbsp unsalted butter, room temperature
- Non-Stick Spray
- 3 cups + 2 Tablespoons All-Purpose Flour
- 3 tsps baking powder
- 1 tsp salt
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup milk
- 1 3/4 cups fresh blueberries
Instructions
- Prepare the Batter: Preheat the oven to 375 degrees. Use the non-stick cooking spray to spray muffin tins.
- In a large bowl, sift together flour, baking powder, and salt; set aside.
- In a medium bowl, cream together butter and sugar until fluffy, about 3 minutes.
- Add egg, egg yolks, and vanilla; mix until well combined. Continue mixing, alternating reserved flour mixture and milk to the mixer. Begin and end with flour.
- Gently fold in berries by hand.
- Divide batter among muffin tins
- Sprinkle batter generously with sugar
- Bake 45 minutes large muffins) or 30 minutes (small muffins) or until light golden
- Allow to cool in pan for 15 minutes
Nutrition Information:
Yield: 12 Serving Size: 12 muffinsAmount Per Serving: Calories: 278
This recipe appears in Julee Morrison’s The How To Cookbook for Teens
Help your teenager discover the joy of cooking and becoming self-sufficient.
Cooking provides curious teens with a fun, creative outlet while teaching them lifelong skills. With simple recipes and step-by-step instructions, this introductory cookbook for teens guides young chefs-to-be from the first day in the kitchen to cooking full, flavorful meals for the whole family.
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- Built for trial and error―This kids’ cookbook encourages teen chefs to explore. Each recipe includes space to write down new ingredients; teens can experiment with flavors and textures and learn what worked (and what didn’t!).
Transform your teen into a culinary whiz with this beginner cookbook written just for them.