Indulge in the delightful goodness of easy-to-make homemade blueberry muffins! These are honestly super delicious muffins, and the best muffin recipe I've ever created!Bursting with plump, juicy, fresh blueberries, each bite offers a perfect balance of sweetness and tartness. Moist and tender and lovingly baked to golden perfection, make these the ultimate treat for any time of day.
Cream together the butter and sugar well. Add eggs one at a time, beat well after each addition.
Mix in baking powder, salt, and vanilla. Alternately add milk and flour until all well combined.
Mash ½ cup blueberries, and add those and all the rest of the blueberries to the mixture, stirring gently. Fill muffin tin (with or without liners) by spooning batter into each space to just below edge, (about ½ cup of the batter).
Sprinkle with the coarse sugar. Bake for about 25 – 28 minutes until toothpick comes clean when inserted. (You may have blueberry on the it, but make sure no wet batter is on the toothpick!)
Notes
I don’t usually use paper liners unless I’m making these to take somewhere, like a potluck brunch, bake sale, etc. The majority of the time, I just spray the muffin tin with non-stick cooking spray, and the muffins will slide out onto a cooling rack, when tipping the tin over.This will make 9 LARGE, or 12 MEDIUM muffins. If you prefer smaller ones, simply use a different size muffin tin, and adjust baking time by a few minutes less. If desired, mini loaf pans can be used. Just grease lightly with non-stick baking/cooking spray, bake about 30 – 35 minutes.
