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Easy Blueberry Muffins

By Paula Deen


Featured in:

Made with Love: Kids in the Kitchen

Difficulty: Easy

Prep time: 5 minutes

Cook time: 15-20 minutes

Servings: 12


  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup butter, melted
  • 2 cups blueberries, fresh or frozen


Preheat oven to 375˚F. Prepare a 12-cup muffin tin with nonstick spray or paper liners and set aside.

Combine flour, sugar, baking powder, and salt in a large bowl.

In a small bowl, whisk together milk, eggs, vanilla extract, and melted butter.

Pour wet ingredients into dry ingredients and mix gently until well combined.

Gently fold blueberries into batter.

Fill muffin cups two-thirds full with batter. Bake for 15 to 20 minutes, until slightly golden brown and a toothpick inserted into center of muffin comes out clean.

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