muffin recipes
These delightful blueberry muffins are fluffy, fragrant, and bursting with juicy blueberries. Perfect for breakfast or as a snack, they are easy to make and sure to impress family and friends.
Equipment
- 1 muffin tin
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries If using frozen blueberries, do not thaw them before adding to the batter.
Instructions
- Preheat your oven to 375°F (190°C) and grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Be careful not to over-mix; some lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the muffin batter evenly among the 12 muffin cups, filling each about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.
Feel free to experiment with other fruits or mix-ins, such as raspberries, chocolate chips, or nuts.