Description
Deliciously moist blueberry muffins perfect for breakfast, brunch, or a cozy snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) milk
- 2 cups (300g) fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin using non-stick cooking spray or line it with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
Sprinkle a little sugar on top before baking for a crunchy finish. Incorporate lemon zest for added flavor, and do not thaw frozen blueberries before mixing.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg