Description
These quick blueberry muffins are soft, fluffy, and packed with juicy blueberries. Perfect for breakfast, snacks, or brunch, this easy muffin recipe comes together in about 30 minutes and fills the kitchen with the sweet aroma of fresh baked muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Mix flour, sugar, baking powder, and salt in a bowl.
- In another bowl whisk melted butter, milk, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and stir gently.
- Fold in blueberries.
- Fill muffin cups about 3/4 full.
- Bake for 18–20 minutes until golden.
- Cool slightly before serving.
Notes
Do not overmix the batter to keep muffins soft. Fresh blueberries work best but frozen blueberries can also be used. Sprinkle a little sugar on top before baking for a light crunchy top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg