These blueberry muffin recipe had to be called the “Perfect Blueberry Muffin Recipe”, because that’s exactly what my son said when he walked in the kitchen and saw them: “Mama, how did you make them so perfect?”
He’s not one for flattery, so I knew he was genuinely impressed.
Muffins are one of the only breads I still eat on occasion (the other being tortillas). I can double of muffin recipe and have them as a snack for never full bellies throughout the day. Blueberry muffins and apple muffins are my favorite.
This blueberry muffin recipe has been tweaked and honed for a few years. We like the level of sweetness (which is a little less then a lot of the blueberry muffin recipes out there), the softness of the inside, and the nice crunchy tops.
They have a buttery taste and really hit the spot. Since they only take 25 minutes to bake, you can throw them together and put them in the oven while other morning routines are finished and everyone’s ready to eat (We like to pair muffins with bacon. I guess you can pair everything with bacon.).
Perfect Blueberry Muffin Recipe
This recipe makes 20-24 regular sized muffins. It takes 10 minutes to prepare and 25 minutes to bake. I like to use muffin liners for easy cleanup, and my stoneware bake ware like the one below to avoid toxins from the non-stick surfaces that are on most muffin tins (*yuck*). I actually lucked out on my stoneware and found some at Salvation Army for $5. I did a double take and pounced!
To keep this recipe simple, think of combining dry ingredients and then wet. I don’t use two separate bowls; instead combining those ingredients that can clump like baking soda before adding any liquid.
Combine the flour, baking powder, salt, and sugar. Then add eggs, milk, water, and vanilla extract and melted butter and combine. Gently fold in blueberries and you are ready to go!
I use frozen blueberries, which can make your batter blue if you let them thaw first, so always add them to your recipe right before you put the batter into the muffin cups. Fresh blueberries are, of course, wonderful to use if you have them.
- 4 cups flour
- 4 teaspoons baking powder
- 2 tsp salt
- 1-1/4 cup sugar
- ¾ cup water
- ½ cup milk
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) melted butter
- 2 cups blueberries
- Preheat oven to 375 degrees Fahrenheit.
- Combine the flour, baking powder, salt, and sugar.
- Then add eggs, milk, water, vanilla extract and melted butter (cooled slightly) and combine.
- Gently fold in blueberries until combined.
- Fill muffin cups ¾ full and bake for 25-30 minutes or until tops begin to golden.