This recipe is simple and takes less than 45 minutes from start to finish so it’s perfect if you need something fast and easy that will still fill up your tummy.
Prep Time: 8 Min
All-purpose flour Baking power Granulated sugar Eggs Butter Whole milk Blueberries Salt Sanding sugar
Active Time: 30 min
The best way to store blueberry muffins is in a sealed container or bag, which can be placed on the countertop at room temperature for up to four days.
Add in the sugar, eggs, butter, and milk. Mix until there are no flour streaks. Fold in the thawed, patted dry blueberries.
Using an ice cream scooper, fill batter ¾ of the way in the cupcake papers. Sprinkle sanding sugar over each muffin.
SWIPE UP FOR THE ENTIRE RECIPE