Blueberry Muffins for All the Skeptics

blueberry muffin blueberry muffin

If I’m being honest, I’ve never been a huge fan of blueberry muffins. The blueberries bursting with juice all over carby perfection, it’s just not my jam. But these blueberry muffins has just the right quantity of fruit and if you use the smaller, Maine blueberries, your carbs are preserved. I could eat these every morning, but… carbs.


  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk (we use 2%)
  • 5 tsp baking powder
  • 1 tsp salt
  • 3 cups flour
  • 3 cups frozen blueberries (we prefer small, Maine blueberries)


  1. Preheat oven to 425°. Cream butter and sugar. Add eggs, vanilla, milk and beat.
  2. Add baking powder and salt; mix.
  3. Toss blueberries with flour. Then incorporate into mixture (by hand or electric mixture).
  4. Fill muffin tin with batter and bake about 15-20 minutes for mini-muffins, longer for regular size muffins.

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Meg is a Co-Founder of What's Up Moms and the mom to three kids (12, 10 and 7). She wishes her kids asked for caramelized brussel sprouts and wild salmon salad every night. But most of the time, you'll find her whipping up a kid-friendly pasta or a sweet treat with a healthy twist. Her motto is: everything in moderation... except coffee. Find her on Instagram @madewithmeg. {{Privy:Embed campaign=591322}}