Soft, buttery muffins loaded with blueberries. An everyday recipe that works for breakfast, an afternoon snack, or whenever there are blueberries waiting in the fridge.
0 calories
½ cup / 115g unsalted butter, softened
¾ cup / 150g regular sugar, Resugar Original, or Resugar Zero
2 large eggs
1 tsp vanilla extract
2 cups / 240g all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup / 120ml whole milk
1½ cups / 200g blueberries
Heat oven to 375°F / 190°C. Line a 12-cup muffin pan.
Beat the butter and your choice of sweetener until smooth. Add eggs one at a time, followed by vanilla.
Mix flour, baking powder, and salt separately. Add the dry ingredients and milk to the butter mixture, then gently fold in the blueberries.
Divide between the muffin cups and bake for 18–22 minutes, until lightly golden on top.