Description
These classic blueberry muffins are moist, tender, and bursting with fresh blueberries in every bite. Perfect for breakfast or a snack, this easy-to-make recipe yields soft muffins with a golden top and a hint of vanilla sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then whisk in the melted butter, milk, and vanilla extract until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender; some lumps are okay.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, ensuring even distribution without crushing the berries.
- Fill Muffin Tins: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- You can substitute fresh blueberries with frozen ones; do not thaw before adding to prevent batter color bleed.
- For extra flavor and texture, sprinkle some coarse sugar on top of the muffins before baking.
- Use buttermilk instead of regular milk for a tangier taste and fluffier texture.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
