Blueberry Miracle Muffins
Start your morning off right with these irresistible Blueberry Miracle Muffins—perfectly soft, tender, and bursting with juicy blueberries in every bite! This easy-to-follow recipe combines pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla extract with fresh or frozen blueberries for a naturally sweet and fruity flavor. The muffins are topped with an optional sprinkle of coarse sugar, adding a delightful crunch to the golden, bakery-style tops. Ready in just 35 minutes, these homemade muffins are a quick and delicious treat for breakfast, brunch, or a mid-day snack. Whether served warm or at room temperature, these moist and fluffy muffins are proof that miracles do happen in the kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 1 pieces large egg
- 1.5 cups fresh blueberries (or frozen, thawed and patted dry)
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, vanilla extract, and the egg until smooth and fully incorporated.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the wet and dry ingredients together using a spatula or wooden spoon until just combined. Do not overmix; the batter may be lumpy.
Carefully fold in the blueberries, being cautious not to overmix and break them, which could turn the batter purple.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full. Optionally, sprinkle the tops with coarse sugar for a crunchy texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the burst of blueberry goodness!
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 404.6 g | 147% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 207.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 817 mg | 17% | |
*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.
