Blueberry Muffins
These blueberry muffins are light, fluffy, and packed with juicy blueberries. Perfect for breakfast, a quick snack, or even dessert, they come together quickly with simple ingredients and are endlessly customizable.
Equipment
- Muffin tin (standard 12-cup)
- Paper muffin liners or nonstick spray
- Mixing bowls (2: one for dry, one for wet ingredients)
- Whisk or fork
- Spatula
- Cooling rack
Ingredients
- 2 cups All-Purpose Flour Provides structure.
- 3/4 cup Granulated Sugar Sweetens the muffins perfectly.
- 2 tsp Baking Powder Helps the muffins rise.
- 1/2 tsp Salt Enhances flavor.
- 2 large Eggs Adds richness and binds ingredients.
- 1/2 cup Milk Keeps the muffins moist.
- 1/4 cup Unsalted Butter melted: Adds buttery flavor.
- 1 tsp Vanilla Extract Enhances the overall flavor.
- 1 1/2 cups Fresh Blueberries Juicy and sweet; frozen works too.
Optional: 1 tsp Lemon Zest, Adds a refreshing citrus note.
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Combine the Wet Ingredients:
- In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract. Add lemon zest if using.
Combine Wet and Dry Ingredients:
- Gradually pour the wet mixture into the dry mixture. Gently fold with a spatula until just combined.
Add Blueberries:
- Fold in the blueberries gently, being careful not to crush them.Tip: Toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom.
Fill the Muffin Tin:
- Divide the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days.
Freezing: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
Variations: Replace blueberries with raspberries or blackberries for a different twist.
Freezing: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
Variations: Replace blueberries with raspberries or blackberries for a different twist.