Blueberry Muffins

Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the Blueberries:
Gently fold the crushed blueberries and the floured whole blueberries into the batter.
Spoon the Batter into Muffin Cups:
Divide the batter evenly among the 12 prepared muffin cups.
Sprinkle with Sugar:
Sprinkle about ¼ teaspoon of sugar over the top of each muffin.
Bake:
Bake at 190°C (375°F) for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Cool and Serve:
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Serve warm with butter, or enjoy as a snack or breakfast treat.
Cooking Tips:
Tossing the blueberries in flour helps keep them evenly distributed in the muffins.
Don’t overmix the batter to keep the muffins tender.
Storage:
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
These muffins can also be frozen for up to 2 months. Thaw at room temperature or warm in the microwave.
Blueberry Muffins FAQ