Ingredients for Grandma's Blueberry Muffins
- 1/2 cup (113g) softened butter
- Coarse sugar (optional, for sprinkling)
- 2 large eggs
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- 2 cups (200g) fresh or frozen blueberries
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How to Make Grandma's Blueberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, cream together 1/2 cup (113g) softened butter, 1 cup (200g) granulated sugar, and 2 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups (200g) fresh or frozen blueberries.
- Fill muffin cups about 2/3 full.
- Sprinkle the tops of the muffins with coarse sugar (optional).
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
79g
Fat
26g
Carbs
12g
