Moist Blueberry Muffins
These moist blueberry muffins are a delightful treat for breakfast or a snack. Bursting with juicy blueberries, they are perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Spoon the batter into the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per muffin
- Carbohydrates
- 30g
- Protein
- 3g
- Fat
- 8g
Supplies
Muffin tin Paper liners
Tools
Mixing bowls Whisk Spoon
Serving suggestions
Serve the blueberry muffins warm with a dollop of whipped cream or a drizzle of honey.
Tips & tricks
For an extra burst of flavor, sprinkle a little sugar on top of the muffins before baking.
Cost
$10