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–+ servings
Cut open blueberry muffins with tea

Homemade Blueberry Muffins (V)

5 from 1 vote
Print Recipe
Course: Breakfast, Brunch, Holiday
Cuisine: American, Continental
Keyword: Baking, Blueberry, Homemade, Muffins, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 30 servings
Author: Chef Tony Zentgraf
These muffins are quick and easy to make.
They are good reheated in the microwave for 15-30 seconds. They freeze well in freezer bags or in a storage container.
Let thaw at room temperature overnight for a delicious breakfast treat.
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Recipe Multiplier

  • 1 lb Butter softened
  • 15 oz Sugar
  • 1 tbsp Vanilla Extract
  • 4 ea Whole Eggs
  • 1 lb All Purpose Flour
  • 1 lb Cake Flour
  • 1 ½ tsp Kosher Salt
  • 2 tsp Baking Powder
  • 1 ½ tsp Baking Soda
  • 20 oz Buttermilk
  • 3 cups Frozen Blueberries
  • 2 tbsp Sugar for topping

Instructions

  • Preheat oven to 400°
  • In a mixer with a paddle attachment, cream the room temperature butter and sugar. Scrape down the sides and paddle attachment to ensure butter and sugar get incorporated.
  • Add the vanilla extract. Continue to mix to incorporate the vanilla
  • Add the eggs one at at time while the mixer is running.
    Let each egg incorporate into the butter and sugar mix before adding next egg.
  • Sift the dry ingredients, flour, baking soda, baking powder and salt.
  • Add about ⅓ of the dry ingredients and mix to incorporate.
  • Add about ⅓ of the buttermilk and let incorporate.
  • Continue alternating between dry and wet ingredients until all have been added.
  • Once all the dry and wet ingredients have been added remove the bowl from the mixer.
  • Fold in the blueberries one cup at a time into the batter. The batter will seem thick but it is ok.
  • Portion the batter into regular size muffin liners in a muffin pan with a 2 oz scoop.
  • Once the batter is added to the pans, sprinkle sugar on top of the muffins.
  • Bake the muffins at 400° for 30 minutes.
  • Remove from the oven and let cool in the muffin pans. This will allow the muffins to carryover bake and cool slowly.
  • Once cooled, store in a covered container, package for freezing or immediately Enjoy! These muffins freeze well. Remove from freezer and let thaw at room temperature.