Blueberry Muffins Recipe from Marché SA et Fils

Blueberry Muffins Recipe

Cook Time: 45 minutes


Servings: 12 muffins


  • 1 stick butter
  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups blueberries
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1/2 cup milk


  1. Preheat oven to 375F/180C. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. Toss the blueberries with ½ tsp of flour mixture to keep them from sinking to the bottom of the muffins as they bake. Set aside the flour mixture and the blueberries.
  4. Beat the butter and sugar, using an electric mixer, on medium -high speed until light & fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in the vanilla essence.
  5. With the mixer on the low speed, add the flour mixture gradually, beating until just combined. Add milk, beating until just combined. Do not over mix.
  6. Using a rubber spatula fold in the blueberries.
  7. Divide the batter evenly among the prepared muffin cups.
  8. Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 mins.
  9. Let cool. Serve warm or at room temperature.


Unsalted butter

All purpose flour

Baking powder





Vanilla extract


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