Blueberry Muffins

Years ago we pulled out an overgrown evergreen bush from one of our landscape beds. It had been there since we bought our house, and it was just a mess. The next season we noticed that a little bush had grown wild and it had little blue berries on it. We had managed to get ourselves a wild blueberry bush purely by mistake.

What to do with the fresh from the bush blueberries? Make blueberry muffins! There are a lot of different blueberry recipes that I will share with you, but for breakfast this is one of our favorites.

You can make this recipe as regular sized blueberry muffins or as we do make the large (giant) muffins instead. of course you don’t need to have your own blueberry bush for these to come out great, fresh berries from the store or even frozen berries would be good too.

Print Recipe

Blueberry Muffins

Quick and easy homemade blueberry muffins. Better than any you can get at the store.

Prep Time15 mins

Cook Time35 mins

Course: Breakfast

Keyword: blueberry, Breakfast, buttermilk, muffin

Ingredients

• 3/4 cup butter
• 1 cup sugar
• 3/4 cup buttermilk
• 1 egg
• 1 3/4 cup flour sifted
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries
• 1 Tbsp flour to coat berries

Instructions

• In the bowl of a stand mixer or with handheld beaters, cream butter and sugar.
• Add egg, beat until smooth. Add buttermilk beat until combined.
• Sift together flour, baking powder and salt; add to to creamed mixture. Mix until moistened.
• Toss blueberries with flour and fold into batter.
• Fill well greased muffin tins 2/3 full with the batter.
• Bake at 400 for 20 minutes for regular sized muffins, 35-40 minutes for giant muffins.
  

Notes

We like to make these as giant muffins.  We have a large muffin tin that makes 6 muffins from this recipe.  We spray the tin with non-stick cooking spray and line the cups with parchment paper to easily pull the muffins out when done.

-Scott