Description
These Classic Blueberry Muffins are soft, fluffy, and packed with juicy blueberries. Made with simple pantry ingredients, they bake into golden bakery-style muffins perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour for coating blueberries
- 2 tablespoons sugar for topping
- 1 tablespoon melted butter for topping
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl whisk flour, sugar, baking powder, and salt.
- In another bowl whisk melted butter, milk, eggs, and vanilla extract.
- Combine wet and dry ingredients and mix gently until just combined.
- Toss blueberries with flour and fold them into the batter.
- Fill muffin cups about three-quarters full.
- Brush tops with melted butter and sprinkle sugar.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Let muffins cool slightly before serving.
Notes
For extra flavor add lemon zest to the batter. Frozen blueberries can be used without thawing. Store muffins in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg