Description
A delightful recipe for blueberry muffins that are fluffy, flavorful, and perfect for any occasion.
Ingredients
- All-purpose flour – 2 cups (240g)
- Granulated sugar – 3/4 cup (150g)
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Milk – 1 cup (240ml)
- Large eggs – 2
- Unsalted butter – 1/2 cup (115g), melted
- Fresh blueberries – 1 cup (150g), plus extra for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, mix the wet ingredients: milk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries carefully.
- Divide the batter among the muffin cups, filling each about two-thirds full and topping with extra blueberries.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Frozen blueberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, baking, breakfast, dessert