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Loaded Blueberry Muffin Recipe

This Loaded Blueberry Muffin recipe says it all. It isn’t overly sweet and is definitely all about the berries. It’s perfect for breakfast, snack, or any meal when you’d like a slightly sweet addition.

A muffin loaded with blueberries is broken open and sits on an antique wooden butter paddle next to an antique butter knife over a red napkin with a bottle of milk sitting in the back.

This Loaded Blueberry Muffin Recipe was amazing. Now, let me tell you a little bit more about it.

WHAT’S SO SPECIAL ABOUT THESE LOADED BLUEBERRY MUFFINS?

I wish I could take credit for developing this recipe, but I can’t. This recipe is actually inspired by the Spring edition of our Freaky Friday Blog Hop.

What is the Freaky Friday Blog Hop? Freaky Friday is a blog hop with some of my favorite food blogger buddies!

I’m so excited you guys! I’ve joined a group of bloggers that do a secret blog hop, Freaky Friday!

Participants are given a blog where they secretly choose a recipe and make it. No one knows who had our blog and what recipe they picked until they’re posted.

We secretly get assigned one another’s blogs to make a recipe from, and then we all reveal who we had and what we made on the same Friday, and that is today!

The Freaky Friday blog hop is organized by Michaela who runs An Affair From the Heart.

A muffin tin filled with baked blueberry muffins sitting on a cooling rack. A broken open muffin sitting on a wooden butter paddle and a bottle of milk sit in the background.

I was given the blog Cooking On A Budget by Patty Anderson. I was really excited because I’ve followed Patty for quite a while. She has a Facebook group that I am a member of and is always so sweet. It was important for me to do one of her recipes justice.

A broken open muffin loaded with blueberries sits on a wooden butter paddle nest to an antique butter knife. The paddle sits on a red napkin and a bottle of milk sits in the background.

Patty’s blog shows people how they can prepare delicious recipes at home on a budget. Her recipes include family recipes and recipes that inspire her.

A broken open muffin loaded with blueberries sits on a wooden butter paddle nest to an antique butter knife. The paddle sits on a red napkin and a bottle of milk sits in the background.

I spent a lot of time deciding what to make. Other serious qualifiers were her Baked Taco Dip, Baked Shrimp Imperial,  and Chicken Paprikash, to name just a few. There were so many on my list!

Finally, I chose Patty’s Blueberry muffin recipe. I actually renamed it “Loaded Blueberry Muffin recipe” because in my humble opinion that is a great description of it.

That’s the only change I made. It is perfect as is. I picked it because it had a family connection that she explains. That describes a lot of my recipes too. I think you’ll love this recipe and several of the other recipes on her site.

Loaded Blueberry Muffin Ingredients

  •  Butter – We recommend the real stuff, softened. We also recommend unsalted butter.
  • Sugar – White granulated sugar
  • Eggs – We used Grade A large eggs for consistency in our baking.
  • Baking powder
  • All-purpose flour
  • Salt – (table or kosher is fine)
  • 1/2 cup milk I used skim but any will do
  • Vanilla – We use pure vanilla extract
  • Blueberries – We used fresh in our blueberry muffins

How to make these simple blueberry muffins

  • Preheat your oven and fill 17 to 18 muffin cups with paper liners or grease well.
  • Combine flour, baking powder, and salt and whisk to combine.
  • Using an electric mixer, cream softened butter and sugar together.
  • Add the eggs.
  • Combine the milk and vanilla. A
  • Alternate adding the flour mixture and the milk mixture to the butter mixture.
  • Crush 1/2 cup of blueberries and fold them into the batter. Fold the remaining blueberries whole into the batter.
  • Fill muffin cups and bake immediately.
  • Sprinkle the tops with sugar while warm if desired.

A few tips for making the perfect blueberry muffin

  • Don’t over bake muffins. Test them before they’re supposed to be finished with a cake tester or toothpick. If there are just a few crumbs on the tester they’re done.
  • You can use frozen blueberries. However, since they may contain ice crystals or additional moisture, completely thaw them and let them drain over a paper towel before using them.
  • Remove the muffins from the pan shortly after you remove them from the oven. The heat from the pan can continue to bake the muffins and dry them out.

If you’re a homemade muffin lover, here are a few more recipes you may enjoy

I want to thank Patty for an amazing muffin recipe. They’re absolutely delicious and my family loved them.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Blueberry Muffin Recipe
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5 from 1 vote

Loaded Blueberry Muffin Recipe

This Loaded Blueberry Muffin recipe says it all. It isn’t overly sweet and is definitely all about the berries. It’s perfect for breakfast, snack or with any meal when you’d like a slightly sweet addition.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 17 muffins
Author Hostess At Heart

Ingredients

  • 1/2 cup butter softened (I used unsalted)
  • 1 cup sugar
  • 2 eggs
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1/2 tsp salt (table or kosher is fine)
  • 1/2 cup milk I used skim but any will do
  • 1 tsp vanilla
  • 2-1/2 cups blueberries
  • sugar for sprinkling on top optional I used turbinado but any sugar will do

Instructions

  • Preheat your oven to 375°F and fill 17 to 18 muffin cups with paper liners or grease well.
  • In a medium-sized bowl combine flour, baking powder, and salt. Whisk to combine.
  • In the bowl of an electric mixer, cream softened butter and 1 cup of sugar together on medium speed until light and fluffy.
  • Add the eggs one at a time, beating after each addition.
  • Combine the milk and vanilla. Add the flour mixture and the milk mixture to the butter mixture alternating after each addition.
  • Crush 1/2 cup of blueberries with a fork or potato masher. Fold into the batter. Fold the remaining blueberries whole into the batter.
  • Fill muffin cups 2/3 full. Bake 20 to 30 minutes. Muffins are done when a toothpick comes out clean.
  • Sprinkle the tops with sugar while warm if desired.
  • Store in an air-tight container.

Notes

This recipe is from “Cooking On a Budget”

Nutrition

Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 98mg | Sugar: 13g | Vitamin A: 210IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




Sally T

Saturday 30th of May 2020

I love blueberries and this recipe doesn't disappoint. Add a little butter and like magic I'm a better parent:)

Karly

Thursday 15th of September 2016

Holy blueberries, Batman. These look AWESOME! The perfect way to start any day! :)

Julie Menghini

Thursday 15th of September 2016

Thank you so much Karly! They made a great breakfast and something to go with my buuuttterrrr! Thanks for stopping over!

Sandra Shaffer

Monday 12th of September 2016

Blueberries is one of my favorite fruits, so I'm completely drooling over these muffins. These are so packed with berries that you don't need anything with them. Can't wait to make a batch!

Julie Menghini

Monday 12th of September 2016

Thank you so much Sandra! I think muffins are my favorite place for blueberries! I hope you enjoy them as much as we did.

Claire

Monday 12th of September 2016

I love the idea of a secret blog hop - all very secret society! And these muffins look to die for, I adore blueberries and they're a perfect way to start the day!

Julie Menghini

Monday 12th of September 2016

Thank you so much Claire! It was my first secret blog hop and tons of fun. Those muffins were delicious and made me wonder why I didn't use more berries in mine? Thanks for stopping by and I hope you have an amazing day!

Aunt Bee

Sunday 11th of September 2016

We love blueberry muffins. These look like the best ones ever!

Julie Menghini

Sunday 11th of September 2016

Thank you so much! We really loved this recipe too. Simple and delicious!