Blueberry Muffins
These homemade blueberry muffins are soft, tender, and bursting with juicy blueberries—perfect for breakfast, snacks, or sharing with loved ones.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar (or half white/half brown for depth)
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
2 large eggs, room temperature
½ cup milk (whole milk preferred, but 2% or almond works)
1½ teaspoons vanilla extract (or 1¼ tsp vanilla + ¼ tsp almond extract)
1½ cups blueberries (fresh or frozen; if frozen, toss in 1 tsp flour first)
Optional: Turbinado sugar for topping
Instructions
Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
Combine: Gently stir wet mixture into dry ingredients until just combined—do not overmix.
Add Blueberries: Fold in blueberries with a spatula. If using frozen, coat lightly with flour first to prevent bleeding.
Fill & Top: Scoop batter evenly into muffin cups, filling each ¾ full. Sprinkle with turbinado sugar for a crunchy top (optional).
Bake: Bake 20–24 minutes, or until tops are golden and a toothpick comes out clean.
Cool & Serve: Let muffins cool in pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Avoid overmixing for light, tender muffins.
Fill cups nearly to the top for high bakery-style domes.
Add lemon zest or cinnamon for flavor variations.
Store leftovers in an airtight container at room temp for 2 days or refrigerate up to 5 days.
Find it online: https://allrecipesmade.com/blueberry-muffins/
