Blueberry Muffins

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
35 min

These giant blueberry muffins are full of sweet juicy berries and topped with cinnamon and sugar for a decadent bakery experience you can make at home.

Did you know that July 10th, on top of being my mother-in-law’s birthday, is also National Blueberry Muffin Day? I sure didn’t’, but I know that both are definitely worth celebrating.

There’s a reason that blueberry muffins are a classic. The best blueberry muffins are tender and delicate with a crumbly texture, and full of juicy blueberry flavor. Even if you grew up never eating blueberry muffins, there’s just something about a pan of muffins that just feels like home, you know?

These muffins are no exception – they’re giant – the batter is very thick, so you can pile the batter right to the top of the muffin cups which makes for a great big muffin top (which we all know is the best part) that gets sprinkled with cinnamon and sugar for a crispy crunchy muffin top.

Recipe details
  • 12  MUFFINS
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Blueberry Muffins
  • 1 stick of unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons baking powder
  • 2 cups all purpose flour
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups fresh blueberries
  • 2 teaspoons cinnamon sugar mixture for topping
To Make Blueberry Muffins
Preheat your oven to 375 and line 12 muffin tins with paper liners.
In a medium bowl, cream together the butter, sugar, and salt until light and fluffy (if using a hand mixer this will take about 5-7 minutes).
Add the eggs one at a time, beating well after each addition.
Add the baking powder, and mix to incorporate.  
Add 1 cup of the flour and mix in. Then add 1/4 cup of the milk and mix to combine. Repeat with remaining flour and milk.
Once the milk and flour are added, mash 1/2 cup of the blueberries with a fork, and stir those in. Then add the vanilla extract and the blueberries, and stir until just combined.
Pour the batter into the prepared cups, going all the way to the top of the cups, if not a little bit over - the batter will hold.  
Combine 2 teaspoons of sugar with a 1/4 teaspoon of cinnamon, and sprinkle that over the tops of the muffins.
Bake for 30 minutes.  
Let the muffins sit for 2 minutes before removing them to a wire cooling rack to finish cooling.
Sara's Tiny Kitchen
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