Blueberry Muffin Recipe

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


  • 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


  • 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.


This recipe is from "Cooking On a Budget"


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
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