Blueberry Muffins
Soft, sweet blueberry muffins bursting with juicy blueberries, perfect for breakfast or a quick snack.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use fresh flour for best results
- 1/2 cup sugar Can substitute with honey or maple syrup
- 1 teaspoon baking powder Ensure it’s fresh for proper rising
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Let it cool slightly before mixing
- 1 large egg Room temperature is preferred
- 1/2 cup milk Dairy or non-dairy milk can be used
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup fresh blueberries Use fresh for best flavor; frozen can be substituted
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
Baking
- Fill the mini muffin pan with the batter and bake for 12-15 minutes, or until a toothpick comes out clean.
- Let them cool before enjoying your delicious muffins!
Notes
Best served warm with a pat of butter. Store in an airtight container for up to 3 days, or freeze for longer storage. Reheat in the microwave or oven.