Description
These classic blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a snack, they’re made with simple pantry ingredients and are easily customizable to fit gluten-free or dairy-free needs.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries (tossed in flour)
Optional Add-ins:
- Lemon zest
- Cinnamon
- Streusel topping
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, melted butter, eggs, and vanilla.
- Combine wet and dry ingredients, stirring just until combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until tops are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Toss blueberries in flour to prevent sinking.
- Use plant-based milk for a dairy-free version.
- Add a sprinkle of coarse sugar on top before baking for a crunchy topping.
- Sub yogurt for extra moisture or applesauce for lower fat.
- Batter can be made ahead and refrigerated for up to 24 hours.
- Cool muffins completely before storing or freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~180
- Sugar: ~11g
- Sodium: ~140mg
- Fat: ~7g
- Saturated Fat: ~4g
- Unsaturated Fat: ~2g
- Trans Fat: 0g
- Carbohydrates: ~27g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~40mg