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Homemade blueberry muffins fresh out of the oven with a moist texture and blueberry filling.

Blueberry Muffins

Deliciously moist blueberry muffins that are easy to make, perfect for breakfast or a cozy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour No need to overthink it.
  • 3/4 cup Regular white sugar Can swap a little for brown sugar.
  • 2 teaspoons Baking powder Ensure it is not expired.
  • 1/2 teaspoon Salt Enhances flavors.
Wet Ingredients
  • 2 large Eggs Provides structure and tenderness.
  • 1 cup Milk Whole milk or almond milk work well.
  • 1/2 cup Melted butter For a richer taste; oil can be used for more moisture.
  • 2 teaspoons Vanilla extract Essential flavor component.
Main Ingredients
  • 1.5 cups Fresh or frozen blueberries Do not thaw frozen blueberries.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a muffin pan with paper liners or grease it well.
  2. In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the wet ingredients: eggs, milk, melted butter (cooled slightly), and vanilla.
  4. Pour the wet mixture into the dry mixture and stir gently until just combined. The batter should look lumpy, not smooth.
  5. Toss the blueberries with a spoonful of flour and then gently fold them into the batter.
  6. Scoop the batter into the muffin cups, filling about 3/4 full.
  7. Bake for 16 to 20 minutes, or until a toothpick comes out clean. Start checking at 16 minutes.
  8. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.

Notes

Avoid overmixing to prevent tough muffins. For a crunchy top, sprinkle sugar on top before baking. Add lemon zest for a bright flavor.