Blueberry Muffin Recipe
Craving bakery-style muffins at home? This simple and delicious blueberry muffin recipe is easy to follow and delivers fluffy, flavorful results in just 45 minutes. Perfect for breakfast, a snack, or a special treat, these muffins use basic pantry ingredients and offer endless customization options.
Equipment
- Muffin pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Oven
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour for coating blueberries
- 1 tbsp sugar for topping, optional
Instructions
- Preheat oven to 400°F (200°C) and line a muffin tin with paper liners or grease each cup.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Toss blueberries in 1 tbsp of flour to prevent sinking, then gently fold them into the batter.
- Fill each muffin cup about two-thirds full.
- Sprinkle a little sugar on top of each muffin for a crunchy topping (optional).
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a citrus twist, add 1 tsp lemon zest.
Substitute whole wheat flour for a healthier option.
Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 4gFat: 8gCholesterol: 40mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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