At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 12 standard muffins
• Prep time: 10 minutes
• Cook time: 25 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 12 standard muffins.

• Calories: 210 kcal
• Protein: 4 g
• Carbohydrates: 28 g
• Fat: 10 g
• Sodium: 135 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Muffins

Have these measured and ready before you begin.

• 125 g butter (4.4 oz), at room temperature
• about 2/3 U.S. cup (150 ml by volume) granulated sugar
• 2 large eggs
• about 1 2/3 U.S. cups (400 ml by volume) all-purpose flour
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 2 1/2 teaspoons (10 g) baking powder
• 1/4 teaspoon fine salt
• about 3/4 cup plus 1 tablespoon (200 ml) milk
• 250 g blueberries (8.8 oz)
• 1 tablespoon all-purpose flour, for coating the berries

Directions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan.

2. Beat the butter, add the sugar, and continue until smooth.

3. Beat in the eggs one at a time, then mix in the vanilla, baking powder, and salt.

4. Stir in half the milk and half the flour, then the remaining milk and flour, just until smooth.

5. Toss the blueberries with the extra tablespoon flour and fold them into the batter.

6. Divide among 12 liners and bake for 22–25 minutes; cool for 5 minutes, then transfer to a rack.

Sources

1. USDA FoodData Central — April 2026 data release