Blueberry or Cherry Muffins
Bursting with the vibrant flavors of fresh blueberries or juicy cherries, these muffins are the perfect balance of sweetness and buttery comfort. Crafted with a simple yet elegant batter made from all-purpose flour, creamy melted butter, and a hint of vanilla, these bakery-style delights come together in just 15 minutes of prep time. A clever trick of tossing the fruit in flour ensures every bite is packed with evenly distributed, luscious bursts of flavor. Whether you're using fresh or frozen fruit, these tender muffins bake to golden perfection in under 25 minutes, making them an ideal treat for breakfast, brunch, or snack time. With a recipe yielding 12 irresistibly fluffy muffins, they’re sure to disappear in a flash. Perfect your home-baking game with these easy and versatile Blueberry or Cherry Muffins — a must-try crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups milk
- 2 units large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries or cherries (pitted and halved)
- 1 tablespoons all-purpose flour (for tossing the fruit)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners, or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and cohesive.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or a wooden spoon. Mix until just combined; avoid overmixing, as this can make the muffins dense.
In a small bowl, toss the blueberries or cherries with 1 tablespoon of flour to lightly coat them. This helps prevent the fruit from sinking to the bottom of the muffins.
Gently fold the blueberries or cherries into the muffin batter, being careful not to crush the fruit.
Evenly divide the batter into the prepared muffin cups, filling them about 3/4 of the way full.
Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy! These muffins are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 391.6 g | 142% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 187.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1023 mg | 22% | |
*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.
