Awesome Blueberry Muffins
Bursting with juicy blueberries and a tender, buttery crumb, these Awesome Blueberry Muffins are the perfect bakery-style treat to enjoy any time of day. Made with simple pantry staples and fresh blueberries tossed in a light flour coating to prevent sinking, these muffins boast a beautifully golden crown that’s optionally sprinkled with a hint of crunchy turbinado sugar. Ready in just 35 minutes, including prep and bake time, this quick and easy recipe creates 12 perfectly fluffy muffins that are moist inside with a slightly crisp edge. Whether served warm from the oven or cooled to room temperature, these crowd-pleasing muffins are ideal for breakfast, brunch, or an afternoon snack. Enjoy the ultimate homemade blueberry muffin experience with this foolproof recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 2 large Eggs
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoons All-purpose flour (for coating blueberries)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with butter or cooking spray.
In a medium bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt. Set aside.
Melt 0.5 cups of unsalted butter and let it cool slightly.
In another bowl, whisk together the melted butter, 2 large eggs, 0.5 cups of milk, and 1 teaspoon of vanilla extract until smooth.
Make a well in the dry ingredients and pour the wet ingredients into the center. Gently fold the mixture together with a spatula until just combined. Avoid overmixing, as the batter should remain slightly lumpy.
In a small bowl, toss 1.5 cups of fresh blueberries with 1 tablespoon of all-purpose flour to coat evenly. This helps prevent the blueberries from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter, being careful not to crush them.
Using a spoon or an ice cream scoop, divide the batter evenly into the prepared muffin tin. Fill each cup about 3/4 full.
If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy, sweet topping.
Bake in the preheated oven for 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your awesome blueberry muffins!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.1 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
