Very Blueberry Muffins
Bursting with juicy, sweet blueberries in every bite, these Very Blueberry Muffins are the ultimate breakfast treat or snack for any time of day. Perfectly moist and fluffy, thanks to a delicate balance of melted butter and milk, these muffins are enhanced with a hint of vanilla for a comforting, home-baked flavor. Tossing the fresh blueberries in flour prevents them from sinking, ensuring an even distribution of fruit throughout each muffin. A sprinkle of coarse sugar on top adds a delightful crunchy finish, making these muffins as visually appealing as they are delicious. Quick to prepare in just 15 minutes and ready in under 30, this recipe is perfect for busy mornings or weekend baking. Enjoy warm from the oven or pack them up for on-the-go indulgence—these Very Blueberry Muffins are as versatile as they are irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for blueberries)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a small saucepan, melt the butter over low heat, then let it cool slightly.
In another bowl, whisk together the melted butter, milk, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing, as this can make the muffins dense.
In a separate small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Evenly divide the batter among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until 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 to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Very Blueberry Muffins!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 208.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 879 mg | 19% | |
*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.
