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Recipe courtesy of Gale Gand

Double Blueberry Muffins

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  • Total: 1 hr 16 min
  • Prep: 16 min
  • Cook: 1 hr
  • Yield: about 12 muffins
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8 tablespoons (1 stick) unsalted butter, softened at room temperature

1 cup plus 2 tablespoons sugar

2 eggs

1 teaspoon pure vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh or thawed frozen blueberries

2 cups flour

1/2 cup whole, 2 percent fat, or 1 percent fat milk

1/4 teaspoon cinnamon


  1. Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
  2. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.