I’ve been making these classic muffins since I started selling baked goods in 1980. They’ve always been one of my most popular baked goods. Kids really love them, too, which is why I included this recipe in my new cookbook, Baking with Kids.
Blueberry muffins are common, so when I started baking my own version, I wanted them to be the best ever. My idea of a great muffin is one that’s delicious on its own. No butter or any other add-ons necessary. This recipe strikes the perfect balance – these muffins are perfectly buttery and light, and you won’t need to add anything to them.
It’s blueberry season right now, and if you use fresh blueberries for this recipe, you’ll get a beautiful color contrast between the berry and the muffin. But of course, if you can’t get fresh blueberries, frozen ones will definitely work too. Have fun!
What You’ll Need:
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup salted butter, melted
- 1 1/4 cups milk
- 2 large eggs, lightly beaten
- 2 cups blueberries, fresh or frozen
1. Preheat the oven to 400 degrees Fahrenheit
2. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt
3. In a medium bowl, combine the melted butter, milk and eggs. Whisk the mixture until it is combined.
4. Combine the butter mixture with the dry ingredients and mix it lightly until moistened. Fold in the blueberries. Spoon the mixture evenly into the prepared muffin cups.
5. Bake them for 25 minutes or until a cake tester or a toothpick comes out clean when inserted into the center of one muffin. Carefully remove them to a wire rack to cool.