Description
Delight in these homemade blueberry muffins featuring a tender crumb and burst of fresh blueberries in every bite. Perfect for breakfast or a sweet snack, this easy-to-follow recipe uses simple pantry staples and requires just over half an hour from start to finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (sifted)
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup milk
- 1/2 cup butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs lightly, then add the milk, melted butter, and vanilla extract, whisking until smooth.
- Blend Mixtures: Gently pour the wet ingredients into the bowl with dry ingredients and mix carefully until just combined, taking care not to overmix to maintain a tender muffin texture.
- Add Blueberries: Fold in the blueberries with a spatula delicately to avoid crushing them and ruining the batter’s consistency.
- Fill Muffin Cups: Spoon the batter into prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Once baked, let the muffins cool in the tin for five minutes to set, then transfer them to a wire rack to cool completely or serve warm.
Notes
- Use fresh or frozen blueberries, but if using frozen, add them directly without thawing to prevent the batter from turning blue.
- Do not overmix the batter to keep muffins light and fluffy; it’s okay if there are a few lumps.
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
- You can add a sprinkle of sugar or coarse sugar on top before baking for a crunchy crust.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, homemade muffins, easy muffin recipe, breakfast muffins, baked goods
