Blueberry Muffins

The blueberries on my small blueberry shrub have finally begun to ripen over the last week. Since this is the first year that we have had fruit from our small plant, I may have been overly enthusiastic about this phenomena. I made the decision to try a new blueberry-related recipe as a way to celebrate.
Wake up to the sweet aroma of Fresh Blueberry Muffins!


Muffin Batter:

  1. 2 cups all-purpose flour
  2. 3/4 cup sugar
  3. 1/2 cup unsalted butter, melted
  4. 1 cup milk
  5. 2 large eggs
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1 teaspoon vanilla extract
  9. 2 cups fresh blueberries


2 tablespoons sugar (for sprinkling


  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the blueberries.
  5. Fill each muffin cup about 3/4 full and sprinkle the top of each muffin with sugar.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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