Texas Tasty Blueberry Muffins


25 minutes


25-30 minutes


55 minutes



What You’ll Need For This Recipe:

2 ½ cup blueberries

2 cups flour

½ cup milk

¾ cup sugar

Lemon juice, optional

8 tbsps of unsalted butter

2 large eggs

1 teaspoon kosher salt

These muffins are some of the best we’ve ever had!

First, preheat the oven to 375 degrees. You’ll need a 12 tin muffin tin for this recipe. I didn’t use cupcake papers but you’re welcome to. Sometimes it makes the muffins come out cleaner and with less crumbs!

Next, whisk together the butter, eggs and milk in a bowl. In a separate bowl, whisk flour, sugar, baking powder and salt. Make sure the mixture is as smooth as you can get it. Mix both mixtures together and gently fold in your blueberries! When we say gently, I do mean gently. You don’t want to smush the blueberries! We like to add a bit of lemon juice to add some freshness to the muffin but this step is optional.

Finally, divide your batter evenly into each muffin tin. We like to use a measuring cup to help me with filling and keep the consistency of levels in each tin! Once the batter is in the tins, bake for 25 to 30 minutes or until the sides are light brown.