Blueberry Muffins From Scratch {Recipe}

Once I learned how to make blueberry muffins from scratch, there was no going back to boring boxed muffin mix (no offense Martha White). 

We love grabbing blueberry muffins and black coffee while we are traveling. (This is our favorite coffee!) It’s the perfect way to take a break from driving and get a treat. Blueberry muffins and coffee are right up there with peanut butter and jelly in my book. They just belong together. 

For some reason, I never thought about making them at home. Then, came the morning when we had nothing to eat in the house for breakfast. I did a little research and voila we had these amazing blueberry muffins from scratch. And they were SO EASY to make! 

How to Make Blueberry Muffins

Preheat your oven to 375° before you get started.

Next, cream together the softened butter and sugar, until light. You can use a hand mixer or stand mixer.

Beat one egg into your butter and sugar mixture. Then add in the vanilla. Sit this to the side.

Grab a bowl and sift together the flour, salt and baking powder.

Next, alternate mixing in the flour mixture and milk into the sugar mixture. Do this until the batter is mixed together.

Dust the blueberries with flour. This will help distribute the blueberries in the batter. Fold the blueberries in the batter. Be careful not to overfold and smash the blueberries.  

Oil muffin pan to prevent sticking. Evenly distribute batter between each muffin cup.

Bake for 30 minutes or until tops are golden. Let the muffins cool.

Enjoy your bakery-style muffins and have a cozy morning breakfast at home! If you have leftovers, save them for an on-the-go snack the next day.