Description
Blueberry Muffins are a timeless classic—moist, fluffy, and bursting with juicy berries. Whether made with fresh or frozen blueberries, these golden muffins are perfect for breakfast, snacks, or a sweet pick-me-up any day of the week.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk (or buttermilk)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Optional: coarse sugar or streusel topping
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into the dry and stir just until combined—do not overmix.
- Gently fold in blueberries, reserving a few to press on top of the muffins.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Sprinkle with coarse sugar or streusel if desired.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a rack to finish cooling.
Notes
- Add lemon zest for a citrusy twist.
- Swap blueberries for other berries like raspberries or chopped strawberries.
- Use whole wheat flour for a heartier texture.
- Top with cinnamon streusel for added sweetness and crunch.
- Store in an airtight container with a paper towel to maintain moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
