Description
Delightful bakery-style blueberry muffins that are soft, fluffy, and packed with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted unsalted butter
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in blueberries gently.
- Divide batter evenly into muffin cups, filling about 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For a crunchy top, sprinkle coarse sugar on top of the muffins before baking. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg