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:
- ½ cup unsalted butter, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp sea salt
- 2 cups all-purpose white flour
- ½ cup milk
- 2 ½ cups fresh or frozen blueberries
Instructions:
- Preheat oven to 375F place muffin cups in muffin pan.
- In a large mixing bowl using an electric mixer on medium, mix butter until creamy. Gradually add in sugar until light and fluffy.
- Slowly add in eggs, beating after each addition until well combined. Then, beat in vanilla, baking powder, and salt.
- Mix in half of flour, half of milk, and repeat. Fold in fresh or frozen blueberries.
- Scoop muffin batter into muffin cups using a spoon. Bake for 20 minutes until golden.