Classic Blueberry Muffins
These Classic Blueberry Muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast or a snack, they're easy and irresistible!
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray.
Mixing Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs until lightly beaten. Add the melted butter, milk, and vanilla extract, stirring until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula or wooden spoon just until combined; be careful not to overmix.
- Carefully fold in the fresh blueberries. If using frozen, add them without thawing to avoid color bleeding.
Baking
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool completely or enjoy warm.
Equipment
- 12-cup muffin tin
- Mixing bowls
- Whisk
- Spatula
- Oven
Notes
- Use fresh, ripe blueberries for best flavor; if using frozen, add directly to the batter without thawing.
- Don’t overmix the batter to keep muffins tender and light.
- Melt butter gently to avoid cooking the eggs when mixing wet ingredients.
- Room temperature eggs and milk help the batter blend smoothly.
- Sprinkle coarse sugar or crumb topping before baking for extra texture and sweetness.