Recipe: Blueberry Muffins

It’s January hibernating time and boy have I been hibernating. I find I save a lot more money during the winter because I rarely leave my house. I like to be warm and cozy and my bed fulfills both of these. Last week I was sitting reserve and waiting to be called when I got this craving for Blueberry Muffins.

I changed the recipe a bit, but I got the recipe from King Flour.

Time: 30 minutes // Makes: 12 Muffins


  • 1/2 Cup (8 tablespoons) of room temperature butter
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached flour
  • 1/2 cup of milk
  • 2 1/2 cups of blueberries
  • (the recipe calls for 1/4 cup of sugar for the topping but I did not add sugar to mine)
  • 12 cup muffin tin


  1. Pre-heat oven to 375 degrees
  2. Line muffin tin with paper

Baking Instructions:

  1. Beat together butter and sugar until well combined (I used a handheld mixer))
  2. Add the eggs one at a time (I used a handheld mixer) until light and fluffy and then add the next egg
  3. Mix milk and vanilla together in a separate bowl
  4. Mix flour and salt together in a separate bowl
  5. Sift baking powder into flour and salt mixture
  6. Add flour and milk alternatively to the butter, eggs and sugar combination stirring until fully mixed
  7. Mash 1/2 cup of berries
  8. Add mashed berries and whole full berries to the batter
  9. Scoop the batter into muffin tin (only filling 1/4 cup)
  10. Bake for 30 minutes – or wait until golden brown and toothpick comes out clean from the center of the muffin
  11. Remove muffins from the oven and move them to rack to cool


Here’s a picture of the muffins I baked last weekend. Please let me know if you try them out and if you have any suggestions or changes!

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