Blueberry Muffins

Nothing beats fresh homemade blueberry muffins for a special breakfast treat. For extra flavorful muffins, swap out buttermilk in place of the regular milk for a little extra tanginess, and add  some lemon zest for a subtle hint of citrus to bring out the flavor of the berries.


• ½ cup softened butter

• 1 ¼ cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 2 cups flour

• ½  teaspoon salt

• 2 teaspoons baking powder

• ½ cup milk

• 2 cups blueberries, washed, drained and picked over

• 3 teaspoons sugar


  1. Preheat the oven to 375.
  2. Cream the butter and 1 1/4 cups sugar until light.
  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.