St. Martha’s Blueberry Muffins

best homemade blueberry muffins

Recipe from scratch for the best homemade blueberry muffins with tons of blueberry flavor from real blueberries. This Easy blueberry muffin recipe will impress your guests the first time you make them.

Blueberry muffins are great for breakfast, but honestly it’s probably a better dessert.  Before I was married I had never made muffins or cake or much of anything from scratch.  My stuff was always semi-homemade, also known as mix in a box.  It wasn’t until more recently that I really had an inkling for making food from scratch.  Partly, I love the old ways of doing things, the other part being it felt more important to know what was going into our bodies as our children started growing. These truly are the best homemade blueberry muffins you’ll find!

No I don’t consider blueberry muffins to be a healthy breakfast… like I said, it is a better dessert. I do however believe these muffins are a better, more wholesome alternative to the kinds you buy in a box. When I think of those blueberries that came in the can inside that blueberry muffin box, I can’t help but wonder, “How do they MAKE those?” Not I have already decided those aren’t real blueberries, because I know full well those are grown, not made.

best homemade blueberry muffins

These truly are the best homemade blueberry muffins. You wouldn’t find these in your grandma’s kitchen, instead this is a blueberry muffin you might find at the bakery. The crystallization of the sugar on top creates sweet crust on the muffin top.

Materials You May Need or Want to Make This Recipe

Stand Up Mixer

Muffin Tins – We’re switching over to Ceramic and here’s why

Tall Paper Cups

Berry Colander

Lemon Juicer

The Best Homemade Blueberry Muffins

Yields: 12 muffins

Ingredients:

1/2 cup room temperature butter
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups of all purpose flour
1/2 cup milk
2 cups whole fresh blueberries
1 cup smashed fresh blueberries
1/4 cup sugar or so for topping

Preheat Oven:  375°F

1: Cream your 1/2 cup butter and 1 cup sugar together in a mixer

2: Add eggs one at a time mixing with the mixer in between and scraping the bottom of the bowl each time.

3: Add 2 teaspoons of baking powder, 1/2 teaspoons of salt, 1 teaspoon vanilla extract, and 1 teaspoon of lemon juice. Beat until fluffy

4: Stir in the flour and the milk, without over mixing.

5: Separate 1/2 cup of blueberries and mash them until juicy

6: Add 2 cups of whole blueberries and 1/2 cup of mashed blueberries and fold into batter.

best homemade blueberry muffins
Your batter will not be runny. In fact it will be very thick!

7: Grease muffin tin before filling all twelve spaces evenly with muffin batter.

*If you’re using paper cups I recommend you still grease the tin.  If the blueberries spill over then you’ll notice the paper sticking to the sticky blueberries and it won’t be pretty!

8: Top each muffin with a teaspoon of sugar (Just eyeball it, it’s a personal preference, but if it feels like you’re putting a ton on, it will turn out perfectly!)

9: Place muffin tin in the preheated oven for about 30 minutes.

You’ll know they’re done because they should be golden brown on the tops and tested with a toothpick for doneness. (haha! doneness isn’t a word.  Just put the toothpick in and if it comes out clean you’re good)

Enjoy! (You’ll probably want a double batch)

best homemade blueberry muffins

The Best Homemade Blueberry Muffins

I can almost promise that you will get this right on your first try if you follow the recipe step by step. They will not rise if you don’t add in your baking powder and they will look odd if you add your ingredients out of order. They really are the BEST homemade blueberry muffins we’ve ever tasted. My husband requests them for the office to give his coworkers around Christmas, and he’s a picky guy.

best homemade blueberry muffins

St. Martha’s Blueberry Muffins

Dana Wehde, St. Martha’s Pantry
Yields: 12 muffins
Course Breakfast

Ingredients
  

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups of all purpose flour
  • 1/2 cup milk
  • 2 cups whole fresh blueberries
  • 1 cup smashed fresh blueberries
  • 1/4 cup sugar or so for topping

Instructions
 

  • Preheat Oven:  375°F
  • Step 1: Cream your 1/2 cup butter and 1 cup sugar together in a mixer
  • Step 2: Add eggs one at a time mixing with the mixer in between and scraping the bottom of the bowl each time.
  • Step 3: add 2 teaspoons of baking powder, 1/2 teaspoons of salt, 1 teaspoon vanilla extract, and 1 teaspoon of lemon juice. Beat until fluffy
  • Step 4: Stir in the flour and the milk, without over mixing.
  • Step 5: Separate 1/2 cup of blueberries and mash them until juicy
  • Step 6: Add 2 cups of whole blueberries and 1/2 cup of mashed blueberries and fold into batter.
  • Step 7: Grease muffin tin before filling all twelve spaces evenly with muffin batter.
  • *If you’re using paper cups I recommend you still grease the tin.  If the blueberries spill over then you’ll notice the paper sticking to the sticky blueberries and it won’t be pretty!
  • Step 8: Top each muffin with a teaspoon of sugar (Just eyeball it, it’s a personal preference, but if it feels like you’re putting a ton on, it will turn out perfectly!)
  • Step 9: Place muffin tin in the preheated oven for about 30 minutes.
  • You’ll know they’re done because they should be golden brown on the tops and tested with a toothpick to see if it is done.

Pin it For Later

St. Martha’s Pantry is an extension of St. Martha’s Lens who is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can read more about that in this Disclosure.

Leave a Reply

%d bloggers like this: