Blueberry Muffins
Tender, buttery bakery-style muffins packed with blueberries that stay evenly distributed in every bite.
Prep: 15 min · Cook: 22 min · Yield: 12 · Method: Oven
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1.5 cups blueberries
- 2 large eggs
- 0.75 cup whole milk
- 0.5 cup unsalted butter
- 2 teaspoons vanilla extract
Cooking instructions
- Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease it. (about 5 min) — 375°F
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Toss the blueberries with 1 tablespoon of the flour mixture to help prevent them from sinking. (about 3 min)
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth. (about 3 min)
- Pour the wet ingredients into the dry ingredients and fold just until no dry streaks remain. Gently fold in the blueberries; do not overmix. (about 3 min)
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. (about 2 min)
- Bake until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, 20 to 24 minutes. (about 22 min) — 375°F
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or cool completely. (about 5 min)