Description
Delicious and fluffy blueberry muffins that are perfect for breakfast or a midday snack.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until everything is nicely blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the blueberries, ensuring they’re evenly distributed but still whole.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
Notes
To keep your blueberry muffins fresh, store them in an airtight container at room temperature for about 2-3 days or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, baking, breakfast, easy recipes