Blueberry Muffins
Fluffy, tender blueberry muffins with a golden crumb and bursts of fresh blueberries in every bite.
Prep
: 10
Total
: 25 minutes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter, melted and cooled slightly
- 1 large egg
- 0.75 cup milk
- 1 tsp vanilla extract
Blueberries
- 1.5 cups fresh or frozen blueberries tossed in 1 tbsp flour if frozen
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk the melted butter, egg, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Fold in the blueberries, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.