There’s nothing quite like the aroma of freshly baked blueberry muffins wafting through the kitchen. These classic treats are a beloved breakfast staple and a delightful snack any time of day. With their golden tops, tender crumb and bursts of sweet blueberries, they’re sure to become a family favorite.
This recipe is incredibly straightforward, using basic pantry ingredients to create muffins that are moist, flavorful and perfectly domed. Whether you’re a seasoned baker or a beginner, you’ll find these muffins easy to whip up. Enjoy them warm with a pat of butter or on their own for a quick, satisfying bite.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
- In a separate bowl, beat 1 large egg, then stir in 1/2 cup milk, 1/3 cup melted butter or vegetable oil and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in 1 cup fresh or frozen blueberries (if using frozen, do not thaw).
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Recipe Tips
For extra tender muffins, use buttermilk instead of regular milk.
If using fresh blueberries, toss them in a tablespoon of flour before folding into the batter to prevent sinking.
Don’t overmix the batter; overworking develops gluten and makes muffins tough.
For a crunchy top, sprinkle a little coarse sugar over the batter before baking.
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them first; add them directly to the batter to prevent discoloration.
How should I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
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