These muffins have been certified “the best I’ve ever tasted” by everyone who tried them, and the secret is in the fresh blueberries. Using fresh ingredients is the key to the most delicious desserts and these muffins are one of the best things I’ve ever made.

The great thing about muffins is that they’re hassle-free; with cupcakes you have to make frosting and then pipe it, but muffins are just a quick batter and then into the oven! Once you’ve tried these you’ll be making them for breakfast as often as you can.

I’m afraid to say that with this recipe you just can’t substitute the blueberries with frozen. The burst of juicy blueberry flavor in each bite only comes from the plumpest berries and if you use frozen the muffins will be dry! I would also recommend using liners because otherwise the sticky juices from the blueberries will make the muffins stick to the tin no matter how much you grease it.

I hope you have fun baking the best blueberry muffins ever!

Happy Baking,

Lake’s Bakes

For this recipe you will need 3 cupcake tins, 32 cupcake liners,  1 medium bowl, 1 large bowl, a glass measuring cup, an electric mixer, and a potato masher. This recipe yields 32 muffins.

Ingredients:

• 4 cups all-purpose flour
• 2 cups white sugar (plus extra for topping)
• 1 cup softened butter (2 sticks)
• 4 eggs
• 1 cup milk
• generous 1 tsp. salt
• 4 tsp. baking powder
• 2 tsp. vanilla extract
• 4 cups washed fresh blueberries, whole
• 1 cup washed fresh blueberries, mashed

Directions:

Preheat the oven to 375 degrees and put 32 liners in the cupcake tins.

In a large bowl beat the butter and sugar together with an electric mixer. Slowly add the eggs and then mix in the baking powder, vanilla, and salt.

Alternate adding the flour and milk to the large bowl, whisking by hand after each addition.

In a medium bowl use a potato masher or large fork to mash the 1 cup of blueberries. Gently fold this into the batter. Add the remaining 4 cups of whole blueberries and then scoop into the liners by the 1/4 cup.

For the classic crunch at the top, sprinkle 1/2 tbsp. of white sugar. Bake for 30-35 minutes until there is a slight golden color on the top of the muffins.

Share these muffins with everybody! They’re absolutely amazing.