Blueberry Muffins



2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk, or 2 % milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar


Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

5 thoughts on “Blueberry Muffins

  1. Will try your blueberry muffins. Just made them with 1/2 c buttermilk and 6 tblsp melted butter and 1 tblsp less of baking powder. Sprinkled cin/suger over tops but like your tpping better. Will try your recipe next since it’s blueberry season and I always buy lots and let you know. Think your’s will win out and then I’ll have a new “”best blueberry muffin” recipe (the name of the recipe I use.)