Classic Blueberry Muffins
Soft and fluffy blueberry muffins with a hint of vanilla, 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.
In another bowl, mix the milk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently 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 tin 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 discoloration.
- Extra Fluffiness: For lighter muffins, let the batter rest for 10 minutes before baking.
- Sugar Topping: Sprinkle a little sugar on top of each muffin before baking for a crispy crust.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Variations: Try adding lemon zest or swapping blueberries for chocolate chips or raspberries.
