Blueberry Muffins

This classic muffin is simple to make and tastes great! A one bowl baking recipe!

Photo by Deeana Creates on

Blueberries are native to America. All high bush commercial blueberries can trace its origins to the pine barrens of New Jersey. Elizabeth White, the daughter of a New Jersey cranberry farmer, wanted to grow an industry that cultivated blueberries. She teamed up with USDA botanist Frederick Coville in 1911. They identified wild blueberry plants that had the most desirable qualities and crossbred the plants to create new blueberry varieties. Together in 1916, they harvested and sold the first commercial blueberry crops out of Whitesbog, New Jersey.

My love of blueberry muffins comes from my father. His delight for blueberries influenced me, and we were excited for all kinds of blueberry food items; blueberry syrup, blueberry pancakes, and of course blueberry muffins. My father would love to buy giant blueberry muffins from the grocery store and split them with me to eat for breakfast. He was always considerate of getting mini blueberry muffins for my school lunches too. I wanted to make blueberry muffins at home as well because I thought they were were delicious and comforting. It took me ages to get the right recipe for a standard sized blueberry muffin, but I finally perfected them a few years ago. I hope you enjoy it!

Blueberry Muffins Recipe

Yields 12 muffins

Prep Time 10 minutes

Bake Time 25 – 30 minutes

Inactive Time 10 minutes


8 tablespoons unsalted butter, softened

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

2 teaspoons baking soda

1/4 teaspoon salt

2 cups all purpose flour

1/2 cup milk

1 cup blueberries, fresh or frozen


Preheat oven to 375 F.

Grease and flour a muffin tin or line with paper liners.

In a large bowl cream together butter and sugar until smooth.

Add eggs and vanilla to mixture and stir.

Add baking soda and salt to the bowl.

Stir in half of the flour and half of the milk into the bowl.

Repeat with other half of flour and milk.

Gently fold in blueberries.

Pour batter into 12 muffin cups.

Bake for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.

Cool on a cooling rack for 10 minutes.

Variations: Feel free to substitute other mix ins besides blueberries like dried cranberries or chocolate chips!

Make sure not to over mix the batter or else the muffins will be too dense.


Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake


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