Easy Blueberry Muffins Recipe
Fluffy, easy-to-make blueberry muffins with fresh or frozen blueberries, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour (store-bought or homemade)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (toasted)
- 1 tablespoon flour (for coating the blueberries)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
- Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Make Ahead: These blueberry muffins are easy to make ahead and store! Keep them in an airtight container at room temperature for up to 3 days.
- Customizing the Flavor: Add a sprinkle of cinnamon to the batter for a warm, spiced flavor. You can also substitute half the sugar with honey for a different sweetness.
- Serving Suggestions: Serve warm with a drizzle of honey or a dollop of whipped cream for a special treat. Pair with your favorite morning beverage for a perfect breakfast.
- Allergy-Friendly Options: For a dairy-free version, substitute the butter with coconut oil and use almond or oat milk instead of regular milk.
- Storage Tips: Store leftovers in an airtight container. For longer storage, freeze the muffins for up to 3 months and thaw before serving.