Recipe from scratch for delicious homemade blueberry muffins with tons of blueberry flavor from real blueberries.

Blueberry muffins are great for breakfast, but honestly it’s probably a better dessert.  Before I was married I had never made muffins or cake or much of anything from scratch.  My stuff was always semi-homemade, also known as mix in a box.  It wasn’t until more recently that I really had an inkling for making food from scratch.  Partly, I love the old ways of doing things, the other part being it felt more important to know what was going into our bodies as our children started growing.

Homemade blueberry muffins

Homemade Blueberry Muffins

Yields: 12 muffins

Ingredients:

1/2 cup room temperature butter
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups of all purpose flour
1/2 cup milk
2 cups whole fresh blueberries
1 cup smashed fresh blueberries
1/4 cup sugar or so for topping

Preheat Oven:  375°F

Step 1: Cream your 1/2 cup butter and 1 cup sugar together in a mixer

Step 2: Add eggs one at a time mixing with the mixer in between and scraping the bottom of the bowl each time.

Step 3: add 2 teaspoons of baking powder, 1/2 teaspoons of salt, 1 teaspoon vanilla extract, and 1 teaspoon of lemon juice. Beat until fluffy

Step 4: Stir in the flour and the milk, without over mixing.

Step 5: Separate 1/2 cup of blueberries and mash them until juicy

Step 6: Add 2 cups of whole blueberries and 1/2 cup of mashed blueberries and fold into batter.

homemade blueberry muffins

Step 7: Grease muffin tin before filling all twelve spaces evenly with muffin batter.

*If you’re using paper cups I recommend you still grease the tin.  If the blueberries spill over then you’ll notice the paper sticking to the sticky blueberries and it won’t be pretty!

Step 8: Top each muffin with a teaspoon of sugar (Just eyeball it, it’s a personal preference, but if it feels like you’re putting a ton on, it will turn out perfectly!)

Step 9: Place muffin tin in the preheated oven for about 30 minutes.

You’ll know they’re done because they should be golden brown on the tops and tested with a toothpick for doneness. (haha! doneness isn’t a word.  Just put the toothpick in and if it comes out clean you’re good)

Homemade Blueberry Muffins

Yields: 12 muffins

Ingredients

Ingredients:

  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups of all purpose flour
  • 1/2 cup milk
  • 2 cups whole fresh blueberries
  • 1 cup smashed fresh blueberries
  • 1/4 cup sugar or so for topping

Instructions

  1. Preheat Oven: 375°F
  2. Cream your 1/2 cup butter and 1 cup sugar together in a mixer

  3. Add eggs one at a time mixing with the mixer in between and scraping the bottom of the bowl each time.

  4. Add 2 teaspoons of baking powder, 1/2 teaspoons of salt, 1 teaspoon vanilla extract, and 1 teaspoon of lemon juice. Beat until fluffy

  5. Stir in the flour and the milk, without over mixing.

  6. Separate 1/2 cup of blueberries and mash them until juicy

  7. Add 2 cups of whole blueberries and 1/2 cup of mashed blueberries and fold into batter.

  8. Grease muffin tin before filling all twelve spaces evenly with muffin batter.

  9. *If you’re using paper cups I recommend you still grease the tin. If the blueberries spill over then you’ll notice the paper sticking to the sticky blueberries and it won’t be pretty!
  10. Top each muffin with a teaspoon of sugar (Just eyeball it, it’s a personal preference, but if it feels like you’re putting a ton on, it will turn out perfectly!)

  11. Place muffin tin in the preheated oven for about 30 minutes.

  12. You’ll know they’re done because they should be golden brown on the tops and tested with a toothpick for doneness. (haha! doneness isn’t a word. Just put the toothpick in and if it comes out clean you’re good)

Enjoy! (You’ll probably want a double batch)

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Posted by:stmarthaslens

4 replies on “St. Martha’s Blueberry Muffins

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