The Sweetest Blueberry Muffins
Treat yourself to bakery-style perfection with *The Sweetest Blueberry Muffins*! Bursting with juicy blueberries in every bite, these muffins strike the perfect balance between fluffy texture and sugary decadence. Made with pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla extract, this easy recipe comes together in just 15 minutes of prep time. A sprinkle of coarse sugar on top creates a delightful crunch, while the golden-brown tops hint at their irresistibly moist interior. Whether you're using fresh or frozen blueberries, these homemade muffins are perfect for breakfast, brunch, or as an indulgent snack. Plus, with just 25 minutes in the oven, you’ll have 12 delicious muffins ready to enjoy fresh or store for later. Perfect for blueberry lovers and muffin enthusiasts alike!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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
- 0.5 cups milk
- 1 teaspoon vanilla extract
- 1 piece large egg
- 1 cup fresh or frozen blueberries
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, mix the melted butter, milk, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter will be thick.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each 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 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 49 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.
