True Blue Blueberry Muffins Recipe
If you love blueberry muffins, you’re in for a treat! These True Blue Blueberry Muffins are packed with frozen wild blueberries, turning the batter a gorgeous shade of blue violet. With wild blueberries for maximum flavor and a tender, moist crumb, these muffins deliver on both taste and texture. Whether you enjoy them fresh from the oven or the next day, they stay soft and bursting with blueberry goodness.
Equipment
- 1 #12 Portion Scoop (2.7 oz)
- 12 Cupcake Liners
- 1 Muffin Pan
- 1 Stand Mixer
- 1 Wire Rack
Ingredients
- 4 Tbs unsalted butter softened
- 1 Cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp Kosher salt
- 2 tsp baking powder
- 1/2 Cup whole milk
- 2 Cups all-purpose flour
- 2 Cups frozen wild blueberries
Instructions
- Preheat the oven to 375°F. Line a muffin tin with liners.
- Cream the butter and sugar until fluffy.
- Add the eggs, vanilla, salt, baking powder, and milk, and mix until smooth.
- Add the flour and mix until no white streaks remain. Do not over mix.
- Add the frozen blueberries and mix until evenly incorporated. The batter will be purple - this is expected and delicious.
- Fill the muffin liners with batter using a #12 scoop or approximately 5 tablespoons.
- Bake for 30 minutes or until a toothpick comes out clean.
Notes
- Wild blueberriesare the best choice for these muffins—they have a more intense flavor and natural sweetness. Each berry is smaller—about the size of a pea—which allows for even distribution and more blueberry per bite.
- Expect a purple batter! The natural blueberry juices mix into the batter, giving these muffins a beautiful blue hue. This is completely normal (and delicious).
- For smaller, cupcake sized muffins, use a #16 scoop and bake for few minutes less. You'll get about 16 muffins without muffin tops.