Blueberry Muffins
Soft, tender muffins bursting with sweet, juicy blueberries and topped with a crispy, sugary crust.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk Ā· whole or 2%
- 1/2 cup unsalted butter Ā· melted and slightly cooled
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries Ā· washed and dried
Directions
- 1
Preheat and Prep
Preheat your oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease the cups lightly with butter.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Mix Wet Ingredients
In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth and fully emulsified.
- 4
Combine and Fold
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined, then carefully fold in the blueberries. Do not overmix; the batter should be slightly lumpy.
- 5
Bake the Muffins
Divide the batter evenly among the 12 muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.