The Best Homemade Blueberry Cake Muffins

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Soft, moist, delicious, and freshly homemade blueberry muffins make the perfect breakfast option, snack, or dessert! I like to call these cake muffins since they don’t really taste so much like a muffin, but have the light and soft consistency of a cake.

If you grow your own blueberries like I do, these muffins taste even better with freshly picked berries. Or you can make them with store-bought frozen blueberries, which work just as good. These muffins freeze quite well, so even if you can’t eat a whole batch, just throw them into the freezer in a sealed zip lock bag or airtight container and take them out the night before for a quick home-baked breakfast!

The Best Homemade Blueberry Cake Muffins

 
Yields 18
Soft and light blueberry muffins with a cake-like consistency… so addictive!
 
Ingredients:
 
  1. ½ cup unsalted butter, softened
  2. ½ cup sugar
  3. 2 large eggs
  4. 1 tsp vanilla extract
  5. 2 tsp baking powder
  6. ½ tsp sea salt
  7. 2 cups all-purpose white flour
  8. ½ cup milk
  9. 2 ½ cups fresh or frozen blueberries
Instructions:
 
  1. Preheat oven to 375F place muffin cups in muffin pan.
  2. In a large mixing bowl using an electric mixer on medium, mix butter until creamy. Gradually add in sugar until light and fluffy.
  3. Slowly add in eggs, beating after each addition until well combined. Then, beat in vanilla, baking powder, and salt.
  4. Mix in half of flour, half of milk, and repeat. Fold in fresh or frozen blueberries.
  5. Scoop muffin batter into muffin cups using a spoon. Bake for 20 minutes until golden.