Classic Blueberry Muffins
Tender American breakfast muffins filled with fresh blueberries and finished with a light, crisp sugar crust.
- American
- American breakfast
- baking
- blueberry
- blueberry muffins
- breakfast
- classic
- muffins
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
fresh blueberries · 1.5 Cup
Fresh Blueberries - 1 PT Clamshell
75%
Details
unsalted butter · 0.5 Cup
Kroger® Unsalted Butter Sticks
25%
Details
large eggs · 2 Count
Kroger® Grade A Large White Eggs
17%
Details
all-purpose flour · 2 Cup
Gold Medal™ All Purpose Flour
Sale
11%
Details
whole milk · 0.75 Cup
Kroger® Vitamin D Whole Milk Half Gallon
9%
Details
granulated sugar · 0.75 Cup
Domino Pure Cane Granulated Sugar, 4 lb. Bag
8%
Details
vanilla extract · 1 Teaspoon
Private Selection® Pure Vanilla Extract
4%
Details
baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- all-purpose flour-2 cups
- fresh blueberries-1 1/2 cups
- granulated sugar-3/4 cup
- whole milk-3/4 cup
- unsalted butter-1/2 cup
- baking powder-2 teaspoons
- large eggs-2 large
- vanilla extract-1 teaspoon
- fine salt-1/2 teaspoon
Heat the oven to 375°F and line all 12 cups of the muffin pan. Rinse the blueberries, then dry them thoroughly so they do not add excess moisture to the batter.
Melt the butter in the small saucepan over low heat. Remove it from the heat and let it cool for 5 minutes.
Handle the saucepan carefully because the melted butter and pan may be hot.
Reserve 2 tablespoons of the sugar for topping. In a large bowl, whisk the remaining sugar with the flour, baking powder, and salt until evenly combined.
In the second bowl, whisk together the milk, eggs, and vanilla. Slowly whisk in the melted butter until the mixture is smooth and uniform.
Pour the wet mixture into the dry ingredients. Fold just until combined, stopping while a few small flour streaks remain. Add the blueberries and fold gently until evenly distributed; do not overmix.
Do not taste the raw batter because uncooked flour and eggs can contain harmful bacteria.
Divide the batter evenly among the prepared cups, filling each about three-quarters full. Sprinkle with the reserved sugar, using about 1/2 teaspoon on each muffin.
Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean. Avoid testing directly through a blueberry.
Use dry oven mitts when handling the hot muffin pan.
Let the muffins cool in the pan for 5 minutes, then carefully transfer them to the wire rack. Serve warm or at room temperature.
Allow the muffins to cool briefly before carefully removing them from the pan.
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