Blueberry Muffins

Fresh or frozen blueberries can be used in these blueberry muffins.

I’ll admit it. I’m a morning person.  I am not very worthwhile at night time, but if you need me in the morning – I’m all in! Breakfast goes along with being a morning person.

I’m all about making a great breakfast. Sometimes my ideal breakfast is a homemade muffin. These blueberry muffins are my latest morning creation. 

My teenage kiddos are not morning people, but they do appreciate a great muffin.

I don’t know if mid morning really qualifies as breakfast, but by the time they wake up on the weekends they devour these muffins. Breakfast or snack – these muffins are our new favorite.

A few of our other favorites include Banana Oatmeal Muffins, Raspberry Lemon Muffins, Granola Muffins and Rhubarb Muffins.

How to make muffins with frozen blueberries

• Use blueberries frozen – do not thaw
• Fold frozen blueberries into batter
• May need to increase baking time by 5 minutes

How to make muffins with fresh blueberries

• Rinse fresh blueberries and drain all water from berries. If berries are wet, dumb blueberries onto paper towels. Gently use a dry paper towel on the top of the berries.
• Gently fold fresh blueberries into batter
• Bake as directed

Don’t forget to Pin this recipe!

If you made these muffins, I’d love to hear about it! Leave a comment below or tag me on Instagram #beyondthechickencoop

5 from 2 votes

Print

Blueberry Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Blueberry muffins made with fresh or frozen blueberries

Course: Baking, Breakfast, Quick Bread

Cuisine: American

Keyword: blueberry muffins, blueberry muffins recipe, fruit muffins, muffin recipe

Servings: 12 muffins

Calories: 233 kcal

Author: Kathy

Ingredients

• 1/2 cup butter softened
• 3/4 cup sugar
• 2 eggs
• 2 1/4 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups blueberries

Instructions

1. In a mixing bowl, cream butter and sugar together. Mix in eggs.

2. Add flour, baking powder and salt.

3. Stir in milk.

4. Gently fold in blueberries.

5. Divide into muffin a muffin that is lined with paper holders or greased lightly. 

6. Bake at 375 degrees for 25 minutes.  

Recipe Notes

Can use fresh or frozen blueberries. If using fresh blueberries, check muffins at 20 minutes to see if baked through. If using frozen blueberries, do not thaw berries. Add to batter frozen and bake. 

Nutrition Facts

Blueberry Muffins

Amount Per Serving

Calories 233 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 48mg 16%

Sodium 132mg 6%

Potassium 151mg 4%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 15g

Protein 3g 6%

Vitamin A 6.1%

Vitamin C 2.9%

Calcium 5.9%

Iron 7.5%

* Percent Daily Values are based on a 2000 calorie diet.