Perkins Blueberry Muffins Recipe
Blueberry muffins from Perkins are legendary, but I’ve discovered a way to recreate that bakery feel at home!These muffins are tender, airy, and generously packed with bursts of blueberries in every bite.Using buttermilk in the batter is key—it gives the muffins that super fluffy texture.A dusting of granulated sugar on the tops before baking gives them that picture-perfect golden sheen.
Ingredients
- 2 cups Flour
- 1 cup Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs
- 1/2 cup Butter softened
- 1 cup Milk
- 1 cup Blueberries fresh or frozen
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and gradually beat in the eggs one at a time.
- Add the milk to the butter mixture, then slowly incorporate it into the dry ingredients.
- Gently fold in the blueberries, being careful not to overmix the batter.
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