Description
Moist and fluffy blueberry muffins filled with juicy blueberries, perfect for breakfast, snacks, or dessert. Quick to prepare and easily customizable with fresh or frozen berries.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- Optional: 1 tsp lemon zest
- Optional: coarse sugar for topping
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine eggs, milk, oil or melted butter, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined; do not overmix.
- Gently fold in the blueberries.
- Spoon the batter into muffin cups, filling each about 3/4 full.
- Optionally, sprinkle coarse sugar on top for added crunch.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blueberries straight from the freezer without thawing.
- Toss blueberries in flour before adding to batter to prevent sinking.
- Substitute coconut oil and plant-based milk for a dairy-free version.
- Add lemon zest for a citrus twist.
- Mini muffins bake in about 10–12 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
