Fant Easy Blueberry Muffins
Whip up a batch of "Fant Easy Blueberry Muffins" in just 30 minutes for a sweet, bakery-style treat that's perfect for any occasion! These tender, golden muffins are bursting with juicy blueberries in every bite, thanks to the simple yet effective technique of coating the berries in flour to prevent sinking. Made with basic pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this recipe requires minimal effort but delivers maximum flavor. Whether you're using fresh or frozen blueberries, these fluffy muffins come together with a quick mix of wet and dry ingredients, making them an ideal choice for busy mornings or last-minute guests. Bake them to perfection in just 20 minutes, and enjoy these delightful muffins warm or at room temperature. They're easy to make, irresistible to taste, and can be stored for up to three days—though chances are, they'll be gone much sooner!
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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 cooled
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh or frozen blueberries
- 2 teaspoons All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
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, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter will be lumpy.
In a small bowl, toss the blueberries with 2 teaspoons of flour to lightly coat them. This helps prevent the blueberries from sinking to the bottom of the muffins.
Fold the coated blueberries into the batter using a spatula, ensuring they are evenly distributed.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18–20 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 2282 mg | 99% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 179.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 281 mg | 22% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 796 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.
