Very Berry Blueberry Muffins
Bursting with juicy blueberries and a hint of vanilla, these Very Berry Blueberry Muffins are a delightful treat for any time of day. Perfectly moist and fluffy, thanks to a blend of melted butter and just the right amount of milk, these muffins come together in just 15 minutes of prep time. Fresh blueberries are folded into a lusciously tender batter and topped with optional coarse sugar for a sweet, golden crunch. Whether enjoyed warm from the oven or stored for later, these homemade blueberry muffins are an irresistible classic, easy to make and freeze for busy mornings or snack-time cravings. Ideal for breakfast, brunch, or dessert, they're a must-try for any blueberry lover!
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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)
- 0.5 cups Milk (whole or 2%)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh 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 grease the cups lightly with cooking 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 bowl, whisk together the melted butter, milk, vanilla extract, and eggs until the mixture is smooth and well combined.
Add the wet ingredients to the dry ingredients and gently fold them together using a spatula. Avoid overmixing; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. If desired, sprinkle the tops of each muffin with a small pinch of coarse sugar for a sweet, crunchy topping.
Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown 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. Then, transfer 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 |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 205.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 784 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.
