Blueberry Muffins from the Loveless Cafe
Treat yourself to the classic charm of Southern baking with these irresistible Blueberry Muffins from the Loveless Cafe. Bursting with two full cups of sweet, juicy blueberries and topped with a sprinkle of optional turbinado sugar for a delightful crunch, these muffins are a perfect blend of rustic flavor and bakery-tier appeal. The batter comes together in just 15 minutes using simple pantry staples like all-purpose flour, granulated sugar, and pure vanilla extract, with whole milk and melted butter adding richness. Each muffin bakes to a golden perfection in under 20 minutes, making them an ideal choice for a quick breakfast, a cozy afternoon snack, or a delightful addition to your brunch menu. Whether enjoyed warm or at room temperature, these blueberry muffins deliver a taste of homemade comfort that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Whole milk
- 2 pieces Large eggs
- 1.5 teaspoons Pure vanilla extract
- 2 cups Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth and well blended.
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be lumpy.
Gently fold in the blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If using, sprinkle a pinch of turbinado sugar on top of each muffin for an extra crunch and sparkle.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 465.9 g | 169% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 264.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
