Simple Blueberry Muffins

Dinner Club Diaries
by Dinner Club Diaries
12 Muffins
35 min

Who doesn't love the smell of fresh-baked muffins on a Sunday morning??? Hopefully no one! With this simple muffin recipe, you can whip up a quick batch before the kids get up, and even scarf one down with your coffee before they are any the wiser. Can I tell you a secret? I don't really like blueberries! Exceptions: muffins, pancakes, coffee cakes, scones. I don't like them raw or in a glob of cooked fruit like a pie or crumble. I don't know what it is! But that's ok - if you don't even like blueberries in your muffins, just follow the basic recipe and put in whatever you like or have! Raspberries with lime zest would be fresh and delicious. Or even just some chocolate chips. Or make a bunch of different flavors out of just one batch and see if you can pick your favorite! Betcha can't eat just one!

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Make these delicious muffins with this highly recommended vanilla extract that Amazon reviewers swear by!

Simple Blueberry Muffins
Recipe details
  • 12  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 1 stick softened butter (1/2 c or 8 Tbsp)
  • 1 c sugar
  • 2 eggs
  • 2 c flour
  • 2 tsp baking powder
  • 1/2 t salt
  • 1/2 c milk
  • 1 t vanilla extract
  • zest of 1 lemon
  • 2 c blueberries (or berry of your choice)

Heat oven to 400º and prepare muffin tin - either using cupcake papers or spraying with non-stick cooking spray.
In a large bowl with a stand mixer, cream butter and sugar together.
Add eggs one at a time, mixing well after each one.
In a separate small bowl, combine flour, baking powder and salt and whisk together.
Alternate adding flour mixture and milk to butter mixture, mixing well (2 additions each).
Using a large spatula, gently fold in vanilla, zest, and blueberries.
Using a large 1/2 c ice cream scoop, scoop batter into muffin tin.
Fill to top for 9-10 large muffins, or fill evenly for 12 muffins.
Bake for 18-22 minutes, or until tops are golden brown, edges are crispy, and toothpick inserted comes out with a few moist crumbs.
Allow to cool in pan about 5 minutes before transferring to a cooling rack.
  • This recipe is infinitely adaptable! Try using lime zest and raspberries, or orange zest with raspberries, or even chocolate chips or cut up apples tossed with cinnamon sugar.
Dinner Club Diaries
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