Home Made Blue berry Muffins from Scratch

Fresh Blueberry Muffins

Golden  yellow  muffins  filled  with blueberries. 

Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Standard Sized Muffins
Author Syama


  • 2 C AP Flour (240g)
  • 1 C Sugar ( 200g )
  • 1/2 C Butter (110g )
  • 2 Eggs
  • 1/2 C Milk (120g)
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 2 C Blueberry Fresh

Crumb Topping (Optional)

  • 1/4 C Slivered Almonds
  • 2 Tbsp Raw Sugar - 2 Tbsp
  • 1/2 Tsp Cinnamon


  1. Make sure that all the ingredients are at room temperature.
  2. Sift the flour, baking powder and salt together and set aside.
  3. Beat the softened butter and sugar together until creamy. Add the eggs and mix in . To this add the vanilla extract and mix well. Add the flour and milk in batches and gently fold in, starting and ending with flour.
  4. Toss the blueberries in 1 to 2 Tbsp of flour Shake of excess flour and add the blueberries to the batter. Slowly fold in the berries without breaking them.
  5. Grease the muffin tin and line the cups. Scoop the batter into the muffin cups filling almost all the way to the top. Sprinkle a little of the crumb topping on top .
  6. Bake at 350°F (175°C) for 20 to 25 minutes until the tops brown lightly and a skewer inserted into the center of a muffin comes out clean ( without sticky cake batter).
  7. Remove from the oven and cool in the pan for 2 minutes. Transfer to a cooling rack to cool completely.

Recipe Video