Make the most of blueberry season by baking a batch of old-fashioned muffins. Bursting with flavor, the combination of crushed and whole blueberries make these muffins extra tasty.
Serving a multitude of purposes, these time-honored treats are a delightful addition to breakfast, a tasty seasonal afternoon snack, and an excellent choice when it comes to rounding out the brunch menu.
And they couldn’t be easier to make. So when the occasion calls for a tried-and-true homemade treat, pop a batch of blueberry muffins into the oven. You’ll be glad you did.
2 cups flour
3/4 cup plus 2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
1/2 cup milk
6 tablespoons (3/4 stick) butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees. Line 15 muffin cups with paper liners. In a large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. In a medium bowl, mash 1/2 cup blueberries with a potato masher. In a separate, medium bowl, whisk together eggs, milk, butter, and vanilla. Stir in mashed blueberries. Add to flour mixture; stir just until moistened. Stir in the remaining 1 cup blueberries. Divide batter among prepared muffin cups. Sprinkle with the remaining 2 teaspoons sugar. Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Cool in pan 5 minutes before removing to a wire rack. Cool completely. Makes 15 muffins.