Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries

12 servings15 min prep20 min cookEasy

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The Story Behind It

The Tale of Blueberry Muffins

Story updated September 18, 2026

Muffins evolved from British quick breads, with American versions developing sweeter, cake-like profiles by the 19th century as chemical leaveners like baking powder became available. Blueberry muffins became especially popular in New England, where wild blueberries are a regional specialty, and spread nationally through home baking.

Ingredients

Scale:· 12 servings

2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries

Instructions

1Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2Whisk the flour, sugar, baking powder, and salt together in a large bowl.
3In another bowl, whisk the melted butter, eggs, milk, and vanilla until smooth, then pour into the dry ingredients and stir just until combined.
4Toss the blueberries with a spoonful of flour to prevent sinking, then gently fold them into the batter.
5Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.

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