My friend Jane is at is again with her crazy good recipes. I had a bunch of blueberries I needed to use up, so I turned to her awesome recipes for help. She delivered. Again. These muffins are out of this world good {and you know how I love me a good muffin!}.
When I make these blueberry muffins, I usually make a double batch. One for now, and one to freeze for a quick snack on the go.
Super Delicious Blueberry Muffins
Ingredients
1/2 cup butter
2 eggs
1 1/8 cup sugar
3 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 tsp. vanilla
2 cups blueberries (fresh or frozen)
Instructions
Cream the butter, eggs and sugar together with a mixer. Combine dry ingredients in a separate bowl and set aside. Add vanilla to the milk.
Alternately add flour mixture and milk mixture to butter mixture, mixing to combine {do not over mix!}. Fold in blueberries. Bake at 400 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.
If you love this recipe, you’ll love all the rest of Jane’s recipe found in her delicious cookbook: Thy Hand Hath Provided Cookbook. It’s simply AWESOME!
Looking for those cute tulip muffin liners? Find them HERE.
brenda says
We’re do you buy the muffin liners? I seen these used before but not sure where to buy.
Thanks
Mavis Butterfield says
I just added a link to the bottom of the post for you. 🙂
Helen in Meridian says
Costco had a big box of these and assorted cupcake papers last Wednesday. They aren’t there right now but were there over the winter/spring in the baking aisle.
Deborah says
I wonder, can I use peaches instead of blueberries? I have peaches I need to use up.
HJ says
These muffins look as good as costco’s!! Are they like them?
Linda says
I am just now making these Blueberry Muffins , with the brown paper liners like in pic. I divided the batter to make one dozen muffins. 400degrees x 15 minutes and the dough was still wet. was this supposed to make more than a dozen or did you have issues with the time?
Mavis Butterfield says
Did you use frozen berries? Sometimes that requires a little extra cooking time. Ovens vary, so 15 minutes or until a toothpick inserted in the center comes out clean is a pretty good guideline. When I make this recipe I usually end up with 15 muffins. I also use a 3 Tablespoon cookie scoop to get equal amounts of batter in each tin. Hope that helps.
Linda says
I did use frozen berries and they took an extra 15 minutes for the dozen. But boy, oh boy, were they ever terrific, and this was my first time using those brown paper cups. I think that helps to keep them so moist. Thanks