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Blueberry Muffins

Delicious homemade blueberry muffins bursting with flavor and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use at room temperature for best results.
  • 1/2 cup granulated sugar Can reduce to 1/3 cup for a healthier option.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 2 large eggs Use at room temperature.
  • 1 cup milk Use whole or almond milk for variations.
  • 1 cup fresh blueberries Can substitute with frozen blueberries (thaw and drain first).
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix the melted butter with the eggs, milk, and vanilla extract until smooth and creamy.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep your muffins light and fluffy.
  5. Carefully fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter without crushing them.
  6. Using a cookie scoop or a spoon, fill each muffin liner about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to three months. Reheat frozen muffins in the microwave or oven.