Blueberry Muffins – the perfect soft and fluffy blueberry muffin recipe. These are even better than the muffins at your favorte coffee shop!
Remember how a few weeks ago I swore I was going to cook breakfast every morning?
Well… I made it exactly 3 days into the school year before cereal was back on our table.
Really though, it was a “Mommy, can I pwwwwweeeease have some cereal?!” buy and it didn’t even occur to me that it was ruining my plan until we were home.
But now, the day after I opened that box, we are out of cereal.
Yeah, one day.
For a box of cereal.
Between two kids.
Are you seeing why I don’t like buying cereal? So I’m back on the “NO MORE CEREAL” train.
How To Make Blueberry Muffins!
This is the second time this month I’ve made these muffins.
My grandma had made this recipe awhile ago and my mom raved about the muffins when she was here visiting so of course I had to make them. They are SO SOFT. Like, coffee shop muffin soft.
And I made them in my jumbo muffin tin so they’re just like the coffee shop ones.
I have been on this forever long quest to find the best blueberry muffin recipe and I think this is it. For real this time.
It is just a very basic muffin recipe and then you stir in frozen blueberries. You can use fresh blueberries, of course, but the frozen ones are just so convenient. And then before they go into the oven, the muffins get sprinkled with a sugar and nutmeg mixture.
The sugar on top gives the muffins just the perfect amount of crunch which is the perfect contrast to the super soft muffins.
More Muffin Recipes
Pineapple Upside Down Muffins – these are my favorite muffins! If you love pineapple upside down cake, you have to make them. Muffins filled with pineapple and topped with a sprinkling of brown sugar and a maraschino cherry. They are so cute and so delicious!
Blueberry Bran Muffins – a healthier blueberry muffin! These are made with Greek yogurt and wheat bran so they are heartier than the average muffin and will keep you full until lunchtime. They are also really delicious and a favorite in my house.
Strawberry Chocolate Chip Muffins – the best way to use summer strawberries! Fresh strawberry muffins with mini chocolate chip mixed in.
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- 4 cups all-purpose flour
- 4 tsp baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups frozen blueberries unthawed
- 2 tablespoons sugar
- 1/2 tsp ground nutmeg
Preheat oven to 375F. Line or grease 2 12-cup muffin tins.
In a large bowl, whisk together the flour, baking powder and salt.
In the bowl of a mixer, cream butter and sugar. Add eggs one a time. A milk and vanilla. Mix in dry ingredients just until moistened. Fold in frozen blueberries.
Fill the prepared muffin cups two-thirds full.
For the topping, stir together sugar and nutmeg; sprinkle on top of the muffins.
Bake in the preheated oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool before serving.