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The Best Blueberry Muffins

The Best Blueberry Muffins That Brighten Your Mornings

These delightful blueberry muffins bring a sweet comfort to any morning, bursting with flavor and easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or bread flour for a coarser texture
  • 1 cup granulated sugar or brown sugar for deeper flavor
  • 2 teaspoons baking powder essential leavening agent
  • 1/2 teaspoon baking soda helps muffins rise
  • 1/2 teaspoon salt enhances flavor balance
  • 1/2 cup unsalted butter melted; or use vegetable oil
  • 1 cup whole milk any plant-based milk works
  • 2 large eggs can substitute with flax or chia eggs
  • 1 teaspoon vanilla extract add more for stronger flavor
  • 1 to 1 1/2 cups fresh blueberries coat frozen blueberries in flour

Equipment

  • 12-cup muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • ice cream scoop

Method
 

Steps
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt, whisking until well combined.
  3. In another bowl, melt butter and let it cool, then add milk, eggs, and vanilla, whisking until combined.
  4. Pour wet ingredients into dry ingredients and gently stir until just combined.
  5. Fold in the blueberries carefully without breaking them.
  6. Fill the muffin tin with batter about two-thirds full.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to keep muffins tender. Store in an airtight container for up to 2-3 days or freeze for longer storage.

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