These Best-Ever Blueberry Muffins comes from a popular Yankee old-fashioned blueberry muffin recipe that we’ve made even better.
Yield:
12Ingredients
- 1-2/3 cups all-purpose flour2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1/2 cup salted butter
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1 1/4 cup fresh wild blueberries
Instructions
Preheat oven to 375° and set a rack to the middle position. Line a standard muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand-held or standing mixer, beat the butter and sugar together until it is pale and somewhat fluffy, about 2 minutes. Add the egg and beat until fluffy, another 2 minutes.
Add the dry ingredients in batches, alternating with the milk. Mix just until everything is evenly combined, then fold in the blueberries by hand.
Divide the batter among the 12 muffin cups. For prettiest results, smooth the tops with a small spatula dipped in water to prevent sticking. Bake until muffins are fragrant, firm, and lightly browned on top, 20 to 25 minutes. Serve warm.
