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Blueberry Muffins

Deliciously soft and fluffy homemade blueberry muffins, perfect for breakfast or as a snack, bursting with juicy blueberries.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with whole wheat flour.
  • 1 cup Granulated sugar Brown sugar can be used for a different flavor.
  • 2 tsp Baking powder Ensure it is fresh for the best results.
  • 1/2 tsp Salt Enhances flavors of other ingredients.
Wet Ingredients
  • 1 cup Milk Can use almond or oat milk for dairy-free.
  • 2 large Eggs For vegan, substitute with flax eggs.
  • 1/2 cup Unsalted butter Can substitute with oil for a lighter version.
Main Ingredients
  • 2 cups Fresh blueberries Frozen blueberries can be used, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, beat together the milk, eggs, and melted butter until mixed well.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined (a few lumps are okay!).
  5. Carefully fold in the blueberries, being mindful not to crush them.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Don’t overmix for light and fluffy muffins. Sprinkle coarse sugar on top before baking for a crunchy top.