Description
Delicious and moist blueberry muffins with a hint of vanilla, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, and then mix in the milk until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the blueberries, being careful to keep them whole.
- Scoop the batter into the muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
For variations, try adding lemon zest or cinnamon for extra flavor. Frozen blueberries can be used but should be tossed in flour prior to mixing.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry muffins, breakfast, baking, dessert