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Delicious Blueberry Muffins

Soft, fluffy muffins bursting with juicy blueberries, perfect for breakfast or any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup fresh blueberries

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Prepare the muffin tin by greasing it or using muffin liners.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. In another bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
  5. Slowly pour the wet mixture into the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the fresh blueberries into the batter using a spatula.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Once baked, let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.

Notes

You can substitute the all-purpose flour with whole wheat flour for a healthier twist. Do not overmix to keep muffins light and fluffy. Store muffins in an airtight container at room temperature for up to three days or refrigerate for a week. For longer storage, freeze individually wrapped muffins.