Food Recipes Blueberry Muffins 3.5 (504) 6 Reviews Make an extra dozen to store in the freezer. You're welcome. By Caroline Wright Caroline Wright Caroline Wright is a food writer and cookbook author with over a decade of experience in print and digital media. Highlights: *Food editor at Martha Stewart's Everyday Food for two years *Recipes and articles have appeared in Real Simple, Food Network Magazine, Health, Shape, Every Day with Rachael Ray, Better Homes & Gardens, and Southern Living *Has published five cookbooks *Latest cookbook, Soup Club, was released in 2021 Real Simple's Editorial Guidelines Updated on September 3, 2022 Print Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 40 mins Yield: 12 muffins Jump to Nutrition Facts Jump to recipe What's great about this buttermilk-free recipe is that it uses ingredients already in your pantry and refrigerator. To perfect this classic, make sure your melted butter is cooled (ideally to room temperature) before mixing it with the other wet ingredients (also ideally at room temp). Another thing: To prevent your batter from turning purple, fold blueberries gently into the batter and avoid overmixing. If you want, top these muffins with turbinado sugar—a light brown, large-crystal sugar that's less processed (that is, better for you) than more highly refined white and brown sugars. Use this muffin recipe as a blank canvas to experiment with your own flavors: add lemon zest to the batter for brightness, top with a sugary-cinnamon crumb mixture, or swap the blueberries for chocolate chips. Then again, this recipe is classic for good reason, so why tinker with perfection? Ingredients 2 cups all-purpose flour, spooned and leveled 2 teaspoons baking powder ½ teaspoon kosher salt ¾ cup granulated sugar ½ cup (1 stick) unsalted butter, melted and cooled ½ cup whole milk 2 large eggs 1 ½ cups blueberries 2 tablespoons turbinado sugar, optional Directions Preheat oven to 375°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk flour, baking powder, and salt. In a medium bowl, whisk granulated sugar, butter, milk, and eggs, and then add that to the flour mixture and stir. Fold in blueberries. (Do not overmix.) Divide the batter among prepared muffin cups and sprinkle with turbinado sugar, if desired. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm. Steman Shots/Shutterstock Print Nutrition Facts (per serving) 221 Calories 9g Fat 32g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 221 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 56mg 19% Sodium 189mg 8% Total Carbohydrate 32g 12% Total Sugars 15g Protein 4g Calcium 40mg 3% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.