The BEST Small Batch Blueberry Muffins
Savor the simple joy of homemade baking with our Small Batch Blueberry Muffins. Perfect for a quick treat, these muffins are fluffy, bursting with blueberries, and just right for no-fuss baking days. Enjoy the perfect portion of sweetness with this easy, delicious recipe!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 Muffins
- Category: Breakfast
- Method: Oven
Ingredients
Units
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 1/4 tsp salt
- 2 cups flour
- 1 cup milk
- 1 1/2 cups fresh or frozen blueberries
- Turbinado or Demerara sugar for sprinkling on top
Instructions
- Preheat your oven to 375ºF and line 6 jumbo muffin cups
- Whisk together the flour, baking powder, and salt. Set aside.
- Then using an electric mixer, beat the butter on med-high speed until soft and creamy and then add the sugar, and mix until the batter is pale yellow and fluffy (about 3 minutes).
- Add one egg at a time and mix, then add the vanilla.
- Next, you will add half of the flour and mix on low until fully mixed and then add ½ cup of the milk and mix. Repeat with the remaining flour and milk.
- Gently fold the blueberries into the batter. If using frozen berries, mix them with a little bit of flour to keep them from sinking
- Use a cookie scoop if you have one to scoop the batter into the prepared muffin cups. Put 2 scoops into the cups and then top off with the remaining batter, or you can make about 6 mini muffins. Top each with a sprinkling of turbinado or demerara sugar if desired.
- Bake for 18-22 minutes, until the tops are lightly browned, and a toothpick inserted into the center of a muffin comes out clean.
Notes
This recipe will make 6 jumbo muffins. Or can also opt to make more regular or mini muffins.
Find it online: https://www.thesolospoon.com/small-batch-blueberry-muffins/
