Name: Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 stick unsalted butter (softened); 1 ⅓ cup sugar; 2 eggs; 2 tsp vanilla extract; 2 cup all purpose flour; 1 tsp salt; 2 tsp baking powder; ½ cup milk; 2 cups fresh blueberries (if frozen, thaw); 3 tbsp sanding sugar

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I honestly think there are few things better than waking up to the smell of fresh, warm blueberry muffins (well besides bacon). And these are the absolute best! Fluffy and bursting with blueberry juice, these muffins even have that bakery style crunch of sugar on the top. They are so simple to make, you might whip them up every weekend!

Muffin Batter

This batter is so easy to whip up, it won’t even take you 5 minutes. To start, you will need a stand mixer with a paddle attachment, or a large bowl and a whisk or hand mixer. With the mixer on high, beat together 1 stick of softened unsalted butter and 1 1/3 cup of sugar until the butter is light and fluffy.

Next, lower the speed to low and add in 2 eggs, one at a time, making sure one egg is fully incorporated before adding the next. Once incorporated, add in 2 tsp of vanilla extract.

Now, in a separate bowl, sift together 2 cups of all purpose flour, 1 tsp of salt, and 2 tsp of baking powder. Once sifted, head back to the mixer and turn the speed on low. Alternate slowly adding in the flour and 1/2 cup of milk. I do 1/2 cup of flour then a few tbsp of milk, repeating until it’s all mixed in.

The last step is to fold in 2 cups of washed and dried blueberries. You can use fresh or frozen, but if using frozen, make sure they are thawed. I take about half of the blueberries and smash them first, it leave amazing streaks of that bright purple all throughout the batter. To add them in, turn off the mixer and fold them into the batter using a rubber spatula or spoon, careful not to overmix.

Baking Time

Now that the batter is ready, the rest is easy. Preheat the oven to 400 degreed. In a standard sized muffin tin, line 18 spaces with paper cupcake liners. I used 3 disposable muffin pans with 6 spaces each.

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I LOVE the crunch of sugar you find on those jumbo bakery muffins! And if your addicted to muffin tops like me, then definitely get yourself some sanding or sparkling sugar. I use this Wilton sugar. Just sprinkle about 3 tablespoons over the top of the muffins before you pop them in the oven. Bake for 25-30 minutes or until a toothpick or fork is inserted and pulls out clean. Remove from the oven and allow to cool for 5 minutes before moving them to a baking rack to cool completely, or serve warm!