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Very Blueberry Muffins
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Makes: 12 muffins

Packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top, these tender, moist blueberry muffins are perfect for breakfast or an afternoon snack.

Game plan: The muffins will last up to 3 days when stored at room temperature in an airtight container.

This dish was featured as part of our Recipes for Summer Ingredients photo gallery.

Instructions

  1. 1Heat the oven to 400°F and arrange a rack in the middle. Place cupcake liners in a 12-well muffin pan; alternatively, coat the wells with butter. Set the pan aside.
  2. 2Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.
  3. 3Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)
  4. 4Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.
  • Very Blueberry Muffins
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