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Blueberry Muffins


Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Yield 22 muffins


  • 3 cups all-purpose flour (stir, spoon, and level each cup)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/4 cup granulated sugar, divided
  • 1 cup milk*
  • 1/2 cup + 1 Tbsp oil (canola/vegetable)
  • 2 tsp vanilla
  • 2 cups blueberries, (about 12 oz fresh) divided
  • coarse sugar crystals or granulated sugar for sprinkling


  1. Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper cups.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In another large bowl, whisk the eggs and 1 cup of sugar until thick and pale. Add the milk, oil, and vanilla. Combine wet and dry ingredients until almost combined.
  4. In a small bowl crush 1/2 cup of the blueberries with a pastry blender or fork, and toss with the remaining 1/4 cup sugar, until coated.
  5. Fold all blueberries (crushed and whole) into the muffin batter. Do not over mix. Scoop batter into the prepared muffin cups 2/3 full. Sprinkle with coarse sugar.
  6. Bake at 400 degrees Fahrenheit for 14 to 16 minutes until a toothpick comes out clean from the center. Store in an airtight container.

Recipe Notes

*You may use any kind of milk. Whole or buttermilk is preferred. You can add 1 tsp of lemon juice or white distilled vinegar to 1 cup of regular milk to give it more of a tangy flavor like buttermilk.

**I live in a high altitude. If you don't, consider increasing the baking powder by 1 tsp and baking at 375 degrees Fahrenheit for more time. Around 20-25 minutes.

***You may use frozen blueberries in place of fresh if needed, but fresh is recommended.

-Recipe altered from Sally's Baking Addiction