Homemade Blueberry Muffin and Quick Bread Recipe
Homemade Blueberry Muffin and Quick Bread Recipe is a simple blueberry muffin batter that makes perfect muffins or an easy quick bread! They are moist, dense and absolutely scrumptious! The vanilla batter filled with blueberries combine to give you the classic blueberry muffin taste!
Servings: 24 muffins or 2 loaves
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 1/2 tbs vanilla
- 2 eggs
- 3 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups milk
- 2 1/2 cups frozen blueberries thawed
Instructions
- Preheat oven to 350°. Either line the muffin tin with paper liners or spray two loaf pans with non stick spray.
- Using either an electric hand mixer or stand mixer, cream together the butter, sugar, vanilla and eggs.
- Add the flour, baking powder and salt to the bowl. Slowly start to incorporate the dry ingredients.
- As the dry ingredients are being mixed into the butter mixture, slowly pour the milk into the batter.
- Once all of the ingredients are incorporated, turn the speed up and whip the batter until extremely smooth.
- Fold in the blueberries.
- Divide the batter among two loaf pans or muffin tins.
- Bake at 350°. For the muffins, bake for 20-25 minutes. For the quick bread bake for 30-35 minutes or until golden. both should pass the toothpick test before taking out of the oven.
- Let cool completely before slicing or serving.
Notes
I think these tastes best on the second day! If possible, plan ahead and make the night before!
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 206mg | Fiber: 1g | Sugar: 14g