Description
Soft and fluffy blueberry muffins packed with juicy berries and topped with a lightly crisp sugary finish. These bakery-style muffins are easy to make and perfect for breakfast, snacks, or cozy afternoon treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon extra sugar for topping
Instructions
- Preheat the oven to 375°F and line a muffin pan with paper liners.
- In a large bowl whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl whisk the melted butter, whole milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Toss the blueberries lightly with a small amount of flour, then gently fold them into the batter.
- Divide the batter evenly into the muffin cups and sprinkle the tops with the extra sugar.
- Bake for 20 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.
- Serve warm and enjoy.
Notes
- Do not overmix the batter or the muffins may become dense.
- Frozen blueberries can be used without thawing.
- Store muffins in an airtight container for up to 3 days.
- Freeze individually wrapped muffins for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: blueberry muffins, homemade muffins, bakery style muffins, breakfast muffins, easy blueberry muffins, fluffy muffins