Blueberry Muffins

This is a great recipe when you don't want to hand-mix the ingredients; the Lemon Blueberry recipe delivers a more classic muffin. Read our post for more info...
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1/2 cup butter, at room temperature
1 cup + 1 tablespoon sugar
2 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or thawed, drained frozen blueberries


  • Preheat oven to 375.  Position the rack in the middle of the oven.  LIne muffin tins with paper liners.
  • In a large bowl of a standing mixer, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Add the buttermilk and vanilla and beat until combined.
  • In a second bowl, whisk together the dry ingredients.  Add the dry ingredients to the wet ingredients and beat just until combine.  Remove the bowl from the mixer and gently stir in the blueberries.
  • Spoon batter into the prepared muffin cups.  (I use one of those ice cream scoops with a release trigger.  Works great for batter like this and ensures size consistency.)
  • Bake 25 – 30 minutes, or until a cake tester inserted in the middle of a muffin comes out clean.
  • Remove muffin tin to a wire rack.  Let the muffins cool for 5 minutes before removing them from the tin.  Serve warm with butter.
  • Makes 12 muffins.
Total time: 45 min | Prep: 15 min | Cook: 30 min

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