Simple Homemade Blueberry Muffins

These muffins are easy to make. Make sure you grease your muffin tin well or use tin liners or the muffins will stick.


  • 1/2 cup butter (1 stick unsalted) room temperature
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 3/4 cup all purpose flour
  • 1/4 cup finely ground yellow cornmeal
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup milk
  • 2 1/2 cups blueberries (fresh or frozen – thawed if frozen)
  1. Preheat oven to 375 degrees
  2. Grease a muffin tin or use paper liners
  3. In an electric mixer, cream the butter then add the sugar and mix
  4. Add the eggs one at a time and beat well
  5. Add baking powder and mix well
  6. Add vanilla extract and lemon zest. Mix well
  7. In another medium sized bowl, combine the flour, cornmeal, salt, cinnamon and stir with a fork
  8. Add half of the dry ingredients to the wet ingredients in the electric mixer
  9. Add half the milk and stir well
  10. Add the remaining dry mixture to the wet mixture and stir well but be careful not to over-mix or the muffins will come out tough
  11. Add the remaining milk and stir
  12. Fold in the blueberries
  13. Spoon the batter into the muffin tin
  14. Bake in center of oven until muffins are golden brown and a toothpick inserted in the middle comes out clean — approximately 25-30 minutes.
  15. Cool muffins in the pan on a wire rack for 15 minutes then remove them from the tin
Unfortunately, I can’t remember where I saw this recipe as I’ve been using it for quite a few years now.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *