Grammy Mae's Blueberry Muffins
Indulge in the timeless charm of Grammy Mae’s Blueberry Muffins, a family favorite bursting with juicy blueberries and topped with a delightful sugar-crusted finish. These easy-to-make muffins are crafted with pantry staples like all-purpose flour, granulated sugar, and vanilla extract, while fresh blueberries steal the show with their natural sweetness. The batter comes together in just minutes, and a sprinkle of sugar adds a perfect golden crunch to every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins strike the balance between light and fluffy with a buttery richness. Whether served warm or stored for a quick grab-and-go treat, Grammy Mae’s Blueberry Muffins elevate any occasion with their comforting, homemade flavor.
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1.5 cups fresh blueberries
- 2 tablespoons extra granulated sugar (for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the cups lightly with butter.
Step 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3
In a medium bowl, mix together the melted butter, milk, vanilla extract, and eggs until smooth.
Step 4
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the muffin cups, filling each one about 3/4 full.
Step 7
Sprinkle the tops of the muffins with the extra granulated sugar for a sweet, crunchy topping.
Step 8
Bake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely (or enjoy warm!).
Step 10
Serve plain or with butter, and store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (993.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2756.6 |
| Total Fat 113.0g | 0% |
| Saturated Fat 66.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 645.0mg | 0% |
| Sodium 2278.4mg | 0% |
| Total Carbohydrate 402.1g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 204.5g | |
| Protein 43.3g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 277.8mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 783.3mg | 0% |
Source of Calories