Blueberry Muffins


I LOVE blueberries and these are more cake-like than bread like. Super easy for a weekend morning and really delicious!!!

Blueberry Muffins


  • 2 cups AP flour
  • 2/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 cup blueberries
  • non-stick spray


  1. Preheat oven to 400f. Spray standard muffin tin to make 16 muffins.
  2. In a bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In another larger bowl whisk together the milk, melted butter and eggs until smooth. Add the dry ingredients and stir until just blended.
  4. Add the blueberries and stir until evenly incorporated.
  5. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Let cool in the pans for 3-5 minutes then remove.

Makes 16 muffins. Total time 25 minutes. From Williams-Sonoma Baking

Note: if using frozen blueberries don’t thaw them however, this is best with fresh blueberries.


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