New England Blueberry Muffins
Capture the essence of New England with these delightful blueberry muffins, bursting with juicy blueberries and topped with a golden, sugar-sprinkled crust. These homemade muffins are quick and easy to prepare, requiring just 15 minutes of prep time and a handful of pantry staples like all-purpose flour, granulated sugar, and baking powder, plus the rich flavor of pure vanilla extract. The batter strikes the perfect balance between light and moist, while the fresh (or frozen) blueberries add a burst of natural sweetness to every bite. For an extra touch of texture and flavor, a sprinkle of coarse sugar on top creates a satisfyingly crisp finish. Perfect for breakfast, brunch, or a mid-day snack, these New England Blueberry Muffins are a timeless classic that can be enjoyed fresh out of the oven or stored for later.
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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 whole milk
- 2 units large eggs
- 1.5 teaspoons pure vanilla extract
- 1.5 cups fresh or frozen blueberries (do not thaw if frozen)
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease 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 bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth and homogeneous.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or spoon. Be careful not to overmix – the batter should be just combined.
Gently fold in the blueberries, being careful not to mash them.
Divide the batter evenly among the prepared muffin cups, ensuring each is about 3/4 full.
If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy, sweet topping.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 418.5 g | 152% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 213.8 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 357 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 929 mg | 20% | |
*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.
