Description
Deliciously moist and fluffy blueberry muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- You can use frozen blueberries; just do not thaw them before adding to the batter.
Nutrition
- Calories: 210
- Sugar: 10
- Sodium: 180
- Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: blueberry muffin recipe, easy blueberry muffins, homemade blueberry muffins, breakfast muffins, healthy blueberry muffins