Classic Blueberry Muffins
Fluffy, moist blueberry muffins with a golden top, perfect for breakfast or a snack.
10 mins
Prep Time
20 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 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, sugar, baking powder, and salt until well combined.
In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth.
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 18-20 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
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
- Extra Fluffiness: For taller muffins, let the batter rest for 10 minutes before baking.
- Sugar Topping: Sprinkle a little coarse sugar on top before baking for a crunchy texture.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days.
- Variations: Try adding lemon zest or swapping blueberries for chocolate chips or raspberries.
