Blueberry Muffins

blueberry batter

roman antique square cake plate

We think summer afternoons are best spent baking. With blueberries in peak season, blueberry muffins were calling our name.


  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 1/2 cups blueberries
  • 2 tablespoons turbinado sugar, optional


  1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not overmix).
  3. Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
  4. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Read the full recipe.

Featured on our new Roman Antique Square Cake Plate.



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