Description
These homemade blueberry muffins are soft, fluffy, and packed with juicy blueberries. Perfect for breakfast, brunch, or a cozy snack, they are easy to make and filled with fresh bakery-style flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk milk, melted butter, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix gently.
- Toss blueberries with flour and fold them into the batter.
- Fill muffin liners about three-quarters full.
- Bake for 18–22 minutes until golden and cooked through.
- Allow muffins to 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 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg