Description
These classic blueberry muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast or a snack, they combine the richness of melted butter with the sweetness of fruit, baked to golden perfection. Easy to make and great for a homemade treat any time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted and slightly cooled butter, eggs, whole milk, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can make muffins tough.
- Prepare Blueberries: Toss the blueberries with the tablespoon of all-purpose flour to coat them evenly; this helps prevent them from sinking to the bottom of the muffins.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the muffin batter, being careful not to crush them.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for perfectly sized muffins.
- Bake the Muffins: Bake in the preheated oven for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent color streaking in the muffins.
- For a delightful crunch, sprinkle coarse sugar on top of the muffins before baking.
