Blueberry Muffins

Originally published May 12, 2012

Blueberries are a Superfood for a reason – just about every single thing about them is good, and there’s not a single bad word to be said about them. But, try telling my kids that.

Blueberries have powerful antioxdiants that do a number of good things for you including keeping your heart healthy and helping with cancer prevention. In addition to that, blueberries are also extremely good for your eyes and they can also help keep your mind sharp. But kids don’t care about any of that.

I can’t really blame them. I didn’t like blueberries myself until a few years ago, and I’m 33 years old now. In fact, I still only like blueberries when made in certain ways, certain dishes. And this is one of them! A very easy, very tasty blueberry muffin recipe that takes only minutes to put together – and has terrific health benefits, too!


1/2 cup butter, room temp
1 cup granulated sugar 
2 large eggs 
1 teaspoon vanilla 
2 teaspoons baking powder 
1/4 teaspoon salt 
2 cups all-purpose flour 
1/2 cup milk 
2 1/2 cups fresh or frozen blueberries


1.) Preheat oven to 375 degrees Fahrenheit.

2.) Butter 12 muffin cups, or place paper liners inside.

3.) In a large bowl with an electric mixer on low speed, mix butter until creamy. Add sugar and beat until pale and fluffy, turning speed to medium if necessary.

4.) Add eggs one at a time, beating after each.

5.) Beat in vanilla, baking powder, and salt.

6.) With spoon, fold in half of flour then half of milk into batter. When incorporated, fold in remaining flour and then remaining milk. Fold in blueberries.

7.) Spoon into muffin cups and place in oven. Bake for 15 – 20 minutes, until muffins are golden brown and spring back lightly when touched.

8.) Remove from oven and allow to rest in muffin cups for 5 minutes before moving to a wire rack to cool completely.

9.) Serve and enjoy!