Description
These soft and fluffy blueberry muffins are bursting with juicy blueberries and balanced sweetness, making them perfect for breakfast, brunch, or a quick snack. With easy preparation, versatile customization, and wholesome ingredients, they’re a simple yet impressive baked treat that everyone will love.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- ½ cup melted unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups fresh or frozen blueberries (tossed in a little flour)
- Optional: lemon zest, cinnamon, or crumb topping
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth.
- Gradually add wet ingredients to dry ingredients, stirring just until combined.
- Gently fold in blueberries to avoid breaking them.
- Divide batter evenly among muffin cups, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly before serving.
Notes
- Toss blueberries in flour before adding to prevent sinking.
- Use room-temperature eggs and milk for a smoother batter.
- Sprinkle turbinado sugar on top before baking for a crunchy crust.
- Store in an airtight container at room temperature for 2 days, in the fridge for 5 days, or freeze up to 3 months.
- To reheat, microwave for 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~210
- Sugar: ~17 g
- Sodium: ~150 mg
- Fat: ~8 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~2 g
- Trans Fat: 0g
- Carbohydrates: ~31 g
- Fiber: ~1g
- Protein: ~4 g
- Cholesterol: ~45 mg