Description
These Homemade Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. They’re perfect for breakfast, a snack, or even dessert, offering a delightful balance of sweetness and freshness.
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Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
Instructions
- reheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter.
- For extra flavor, you can sprinkle a bit of sugar on top of the muffins before baking for a crunchy top.
- Store leftovers in an airtight container for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 12 minutes