Classic Blueberry Muffins
Fluffy, moist blueberry muffins with a golden top, perfect for breakfast or a snack.
15 mins
Prep Time
25 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Toss the blueberries with 1 tbsp flour to coat them, then fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
- Blueberry Tip: Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Variation: Add a streusel topping by mixing 1/4 cup flour, 2 tbsp sugar, and 2 tbsp cold butter for extra crunch.
- Fresh vs. Frozen: If using frozen blueberries, do not thaw them before adding to the batter to avoid discoloration.
- Even Baking: For evenly baked muffins, rotate the pan halfway through the baking time.
