Blueberry Muffins
Deliciously moist blueberry muffins that are easy to prepare and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a scale or the spoon-and-level method for accuracy.
- ½ cup sugar You can substitute with honey or maple syrup for a lower-sugar option.
- 1 tablespoon baking powder Ensure it's fresh for proper leavening.
- ½ teaspoon salt Enhances flavor.
Wet Ingredients
- ½ cup unsalted butter, melted Let it cool slightly before adding to avoid cooking the eggs.
- 1 cup milk Can substitute with almond milk or oat milk.
- 2 large eggs Bring to room temperature for better mixing.
- 1 teaspoon vanilla extract Enhances the flavor.
Add-ins
- 1 ½ cups fresh blueberries Best if using fresh, but frozen can be used without thawing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it.
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking powder, and salt. Whisk gently.
Mix Wet Ingredients
- In another bowl, beat together melted butter, milk, eggs, and vanilla until well combined.
Combine Ingredients
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
Fold in Blueberries
- Gently fold in fresh blueberries, being careful not to crush them.
Portion and Bake
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 20-25 minutes until golden.
Cool and Serve
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.