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Delicious homemade blueberry muffins topped with fresh blueberries on a white plate.

BLUEBERRY MUFFINS

Sana Umer
Blueberry Muffins are soft, fluffy, and loaded with fresh blueberries. Perfect for breakfast, brunch, or an anytime sweet snack. Easy to make and loved by all.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 200 kcal

Ingredients
  

For the Muffins:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup milk
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries

Instructions
 

Prepare Muffin Batter:

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  • In a bowl, whisk together flour, sugar, baking powder, and salt.
  • In another bowl, whisk melted butter, milk, eggs, and vanilla extract until combined.
  • Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
  • Fold in fresh blueberries carefully.

Bake Muffins:

  • Divide batter evenly among prepared muffin cups.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Tip: Toss blueberries in a little flour before folding to prevent sinking.
  • Variation: Use frozen blueberries or add lemon zest for extra flavor.
  • Storage: Store in an airtight container for 2-3 days or freeze for longer.
Keyword Blueberry muffins, Brown sugar potatoes, fresh blueberry muffins, glazed potatoes