How to Make The Best Blueberry Muffins Ever! | The Stay At Home Chef

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Preheat your oven to 375 degrees Fahrenheit and line a muffin tin with paper liners.

Spray each muffin liner with nonstick cooking spray to prevent sticking.

In a mixing bowl, cream together 1/2 cup of salted softened butter and 1 cup of granulated sugar for 2 minutes until light and fluffy.

Add in 2 eggs and mix for about 15 seconds until just combined.

Add 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of vanilla extract; mix until just combined.

Add in 2 cups of all-purpose flour, starting with half of it, and mix until just combined.

Pour in 1/2 cup of milk, starting with 1/4 cup, and mix until just combined; scrape the sides and bottom of the bowl with a rubber spatula.

Add in the remaining flour and milk, mixing until just combined.

Gently fold in 2 1/2 cups of blueberries using a rubber spatula; if desired, mash 1/2 cup of blueberries and fold that in for extra flavor.

Divide the batter into the muffin tins, using about 1/4 cup of batter for each muffin.

Sprinkle about 1 teaspoon of sugar on top of each muffin before baking.

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens