Description
These fluffy Blueberry Muffins are sweet, moist, and packed with fresh blueberries in every bite. With a tender crumb and a golden-brown top, they are perfect for breakfast or a snack. Whether fresh or frozen, blueberries add the ideal burst of flavor to these simple, delicious muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter and sugar. Add eggs, milk, and vanilla extract, and stir until smooth.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to break them.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen blueberries, avoid thawing them to prevent the batter from turning purple.
- For a crunchy topping, sprinkle a little sugar on top of the muffins before baking.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes