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Delicious Blueberry Muffins

These muffins are soft and fluffy with a crispy top and a burst of fresh blueberries, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 cup milk (any kind, or non-dairy alternatives)
  • 2 large eggs
  • 1 teaspoon vanilla extract
Fruits
  • 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

Method
 

Preparation
  1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted butter, milk, eggs, and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t be afraid of a few lumps!
  5. Add Blueberries: Carefully fold in the blueberries to the batter, being cautious not to overmix.
  6. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  2. Cool and Enjoy: Remove the muffins from the oven, let them cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Notes

For healthier muffins, consider substituting half of the all-purpose flour with whole wheat flour. You can also use almond or oat milk. Store leftovers in an airtight container at room temperature for up to two days or freeze for up to three months. Reheat at 350°F (175°C) for 5-10 minutes.