Description
These blueberry muffins are light, fluffy, and bursting with fresh or frozen blueberries. Perfect for breakfast, brunch, or an afternoon treat, this quick recipe delivers bakery-style results in under 30 minutes.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 cup (200g) granulated sugar
- 1/2 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1/2 cup (115g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups (225g) blueberries (fresh or frozen)
- Optional: coarse sugar for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, sugar, and salt.
Mix Wet Ingredients: In another bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Combine: Pour wet mixture into dry ingredients and stir gently until just combined—do not overmix.
Add Blueberries: Fold in blueberries carefully.
Fill Muffin Cups: Spoon batter into muffin tin, filling each about 3/4 full. Sprinkle with coarse sugar if desired.
Bake: 20–25 minutes, or until a toothpick inserted comes out clean.
Cool & Serve: Let cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Use frozen blueberries straight from the freezer to prevent bleeding into the batter.
- Do not overmix—the batter should be slightly lumpy for tender muffins.
- For a lemon twist, add 1 tbsp lemon zest to the batter.
- Make ahead and freeze for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes