Description
Deliciously fluffy blueberry muffins that balance sweetness and tartness, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat)
- 1 cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (whole, almond, or oat)
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, and milk until well-blended.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Fold in the blueberries gently, being careful not to smash them.
- Spoon the batter into muffin cups, filling about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve warm with butter or whipped cream. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, baking, breakfast, dessert, snack