Description
These Moist Blueberry Muffins are soft, fluffy, and filled with juicy blueberries in every bite. Made with simple pantry ingredients and baked until golden, they are perfect for breakfast, brunch, or a cozy afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 1 tablespoon flour (for coating blueberries)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl whisk melted butter, milk, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix gently.
- Toss blueberries with 1 tablespoon flour.
- Fold blueberries into the batter carefully.
- Fill muffin cups about ¾ full.
- Bake for 18–22 minutes until golden.
- Cool slightly before serving.
Notes
Use fresh blueberries for the best flavor. Frozen blueberries can be used but should not be thawed. 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: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg