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Blueberry Muffins

PREP TIME: 10 Minutes
MAKES: 18 Servings


Dry Ingredients:
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:
2 eggs
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 cup buttermilk, well shaken
2 cups DOLE® Blueberries (rinsed and drained)*
Garnish: Coarse sugar
*Note: Substitute frozen blueberries, if desired. Do not thaw before using.


Heat oven to 400°F.

Spray the tops of muffin tins with cooking spray; line with paper liners.

In another bowl, whisk the eggs and sugar. Whisk in the melted butter, vanilla and buttermilk; whisk until combined.

Pour buttermilk mixture into flour mixture. Stir just to combine (the batter should be lumpy). Gently fold in the blueberries.

Use a 1/4 cup measure or large cookie scoop to divide the batter between the prepared pans. Sprinkle with coarse sugar, if desired. Bake 20 minutes or until lightly golden brown and a toothpick inserted in the center comes out clean. Cool on wire racks. Serve warm or at room temperature.

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