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Blueberry Muffins from Scratch

Our Blueberry Muffins from Scratch have a crispy muffin top that is sprinkled with nutmeg and sugar before baking, and the center is a soft and delicate just like a muffin should be.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: bakery style blueberry muffins, best every blueberry muffins, blueberry muffins, blueberry muffins from scratch
Servings: 12 muffins
Calories: 247kcal
Author: Barbara

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • dash salt
  • 2 1/2 cups blueberries
  • 2 cups flour
  • 1/2 cup milk

topping

  • 1 Tablespoon sugar
  • 1/4 teaspoon ground nutmeg

Instructions

  • Preheat oven to 375 degrees F. Line muffin tin with 12 foil or paper liners.
  • Beat butter until creamy; add sugar and cream until mixture is fluffy and light in color.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Add eggs, one at a time, beating well after each.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Beat in vanilla, baking powder and salt.
  • Mash 1/2 cup of blueberries with a fork. Stir into the batter.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Use a rubber spatula to lightly fold in half of flour and half of milk; gently add in the remaining of both.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Fold in the remaining 2 cups of blueberries.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Spoon batter into the liners, dividing into 12 muffins.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Combine sugar and nutmeg for topping and evenly sprinkle the entire mixture over muffins.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.
  • Bake for 25 to 30 minutes or until golden brown. Let cool in the pan for 30 minutes before removing.
    Blueberry muffins from scratch are easy to make and cost much less than store-bought muffins. It’s easy to make bigger batches and freeze some for later.

Notes

  • Let butter soften at room temperature so it creams properly.
  • Add eggs one at a time. If you want to crack into a bowl first, this will ensure no egg shells get into these easy blueberry muffins.
  • This from scratch blueberry muffin recipe makes 12 muffins.  Fight the urge to use the batter to make more than 12.   Fill the liners very full to ensure a large, bakery style blueberry muffin.
  • Be sure to use all the nutmeg and sugar mixture when sprinkling over the top.  This takes these muffins over the top.
  • I recommend using foil or paper liners instead of spraying with non-stick cooking spray.  They do not turn out as well without the liners. 
  • Love quick breads?  Try Mom's Poppyseed Bread and Strawberry Bread recipes.
  • The carb counts, calorie counts and nutritional information can very depending on the products used. The nutritional information below is auto-calculated and should NOT be used for specific dietary needs.

Nutrition

Calories: 247kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 87mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg