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Wicked Good Blueberry Muffins

Wicked Good Blueberry Muffins


  • 3 tablespoons butter
  • 2/3 cup granulated sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 to 1 1/2 cups blueberries, rinsed, picked over, dried with paper towel
  • Coarse sugar for sanding or regular table sugar (optional)


  1. Line a standard 12-cup muffin pan with papers. Heat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together.
  3. Add the beaten egg and milk.
  4. Sift together the flour, baking powder and salt. Add to the wet mixture.
  5. Add the blueberries and gently fold them in, stirring the batter from the bottom and bringing it over the berries.
  6. Divide the batter evenly between the muffin wells and sprinkle a little sugar, just enough to give it a little sparkle.
  7. Bake on the center rack for 20-25 minutes or until they test done with a wooden pick.