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Easy Homemade Blueberry Muffins
These homemade blueberry muffins are the perfect recipe when you need something quick and easy to serve for brunch.
Course
Breakfast
,
Brunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Cooling time
30
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
muffins
Calories
270
kcal
Author
Wanda Simone
Equipment
measuring cups and spoons
1 mixer
2 Mixing bowls
12 cup muffin tin
12 cupcake liners
mixing spoon
Ingredients
½
cup
butter,
softened
1
cup
sugar
2
large
eggs
at room temperature
½
cup
milk
⅓
cup
honey
1
teaspoon
vanilla extract
2
cups
flour
3
teaspoons
baking powder
2
cups
blueberries
Turbinado sugar for topping
(optional)
Instructions
Preheat the oven to 375°F.
In a large bowl, cream the butter and sugar until smooth.
Beat in the eggs, one at a time.
Mix in the milk, honey, and vanilla.
In a separate bowl, mix together the flour, salt, and baking powder
add to the creamed mixture a little bit at a time and Mix until combined.
Fold in the blueberries.
Line a 12 cup muffin pan with cupcake liners, and fill each with batter, almost to the top.
Sprinkle the turbinado sugar over the tops of the muffins, if desired.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a cooling rack for 5 minutes. Then remove muffins from the pan and cool for at least 30 minutes before serving.
Notes
Only mix the batter as much as is necessary to combine the ingredients. Otherwise the muffins will turn out tough.
Don't leave the muffins in the tin too long when they are hot. Otherwise, the bottoms will get soggy.
Nutrition
Serving:
1
muffin
|
Calories:
270
kcal
|
Carbohydrates:
45
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
53
mg
|
Sodium:
184
mg
|
Potassium:
76
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
311
IU
|
Vitamin C:
2
mg
|
Calcium:
84
mg
|
Iron:
1
mg