Description
Delightfully fluffy and bursting with juicy blueberries, these homemade blueberry muffins are perfect for a cozy breakfast or anytime treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flour (for tossing blueberries)
Wet Ingredients:
- 1/2 cup unsalted butter (melted and cooled)
- 2 large eggs (room temperature)
- 1 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or greasing.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Combine Mixtures: Gently fold wet ingredients into dry until just combined.
- Add Blueberries: Toss blueberries in flour, fold into batter.
- Bake: Divide batter into muffin cups, sprinkle with sugar, bake for 18-20 minutes until done.
- Cool and Serve: Let muffins cool in the pan briefly, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw to prevent streaking.
- Muffins are best enjoyed freshly baked but can be stored airtight for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg