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Mom's Blueberry Muffins

Prep Time 25 mins
Cook Time 30 mins
Servings 12 muffins


  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • 2 cups blueberries fresh or frozen
  • 1 tablespoon sugar mixed with ¼ teaspoon nutmeg optional


  • Preheat oven to 375.
  • Line a standard 12-cup muffin pan with baking cups. (Alternately, you can grease & flour 12 muffin cups.)
  • Mix together the flour, powder, and salt in a small bowl.
  • In a medium-sized bowl (or the bowl of your stand mixer), beat butter for a few minutes until it is fluffy. Beat in the sugar until the ingredients are well blended. Beat in the eggs thoroughly then add the vanilla and mix until combined.
  • Next, add the about half of the flour mixture and beat until fully combined. Add 1/4 cup of the milk. Combine. Add the rest of the flour, mix until combined, then the last of the milk. When the batter is fully mixed, stir in 2 cups of blueberries.
  • Spoon the batter into prepared cups, filling them to the top. If you're using the nutmeg and sugar topping, sprinkle each muffin before baking.
  • Bake 25-30 minutes until golden. Let muffins cool about 30 minutes in pan before removing.
  • Enjoy!