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Ultimate Best Homemade Blueberry Muffins Recipe - Perfect Bakery-Style Treats

This ultimate recipe delivers perfectly fluffy, moist blueberry muffins with tender crumb and juicy berries in every bite. The secret lies in not overmixing the batter and using both fresh and frozen blueberries for maximum flavor and texture.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups fresh blueberries (or frozen, unthawed)
  • 1 tablespoon flour (for coating berries)
  • 2 tablespoons coarse sugar (for topping)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 2-3 minutes.
  4. Beat in eggs one at a time, then mix in vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, alternating with milk, beginning and ending with flour. Mix until just combined - do not overmix!
  6. Toss blueberries with 1 tablespoon flour to coat evenly, then gently fold into the batter.
  7. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with coarse sugar.
  8. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
  9. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Don't overmix the batter for tender muffins. Coat blueberries with flour to prevent sinking. Use room temperature ingredients for better texture. Bake in center rack for even browning.