Name: Easy Blueberry Muffins
Prep time: 10 min
Cook time: PT-487223H6M18S
Total time: PT-487223H6M18S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, melted; 1/2 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen blueberries

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If you love a simple, fuss-free treat that delivers on flavor, these Easy Blueberry Muffins are exactly what you need. Perfect for breakfast or an afternoon snack, they’re moist, tender, and filled with fresh blueberries. With just a few basic ingredients, these muffins are quick to whip up and are sure to leave everyone asking for more.

Easy Blueberry Muffins

Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup unsalted butter, melted

½ cup milk

1 large egg

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

In a large bowl, I whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, I combine the melted butter, milk, egg, and vanilla extract.

I then pour the wet ingredients into the dry ingredients and stir until just combined. I make sure not to overmix.

Gently, I fold in the blueberries, ensuring they are evenly distributed.

I divide the batter evenly into the muffin cups, filling each about ⅔ full.

I bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once they’re done, I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20-25 minutes

Total Time: 30-35 minutes

Variations

Add-ins: I sometimes mix in other ingredients like chopped nuts (walnuts or pecans), or a sprinkle of cinnamon for extra flavor.

Dairy-Free: For a dairy-free version, I use almond milk instead of regular milk and dairy-free butter.

Frozen Blueberries: If fresh blueberries aren’t available, I use frozen ones. Just remember to fold them in gently so they don’t break apart.

Storage/Reheating

I store the leftover muffins in an airtight container at room temperature for up to 2-3 days. They stay moist and soft, and I can easily reheat them in the microwave for 10-15 seconds for that fresh-out-of-the-oven experience. If I want to keep them longer, I freeze them for up to 3 months. When ready to eat, I thaw them at room temperature or pop them in the microwave.

FAQs

How can I make the muffins fluffier?

To make them fluffier, I recommend not overmixing the batter. I only mix until just combined. Overmixing can lead to dense muffins, so I keep the stirring gentle and minimal.

Can I use frozen blueberries?

Yes! I often use frozen blueberries in this recipe. Just be careful not to thaw them first, as that can lead to the muffins turning blue. I fold them in frozen, which helps keep them intact during baking.

How can I make these muffins sweeter?

If I want them to be a bit sweeter, I can increase the sugar by 1-2 tablespoons, depending on my taste preferences. Alternatively, I can drizzle them with a bit of glaze after baking.

Can I make these muffins ahead of time?

Absolutely! I love making these ahead of time, especially when I’m prepping for a busy morning. They keep well for a couple of days at room temperature, or I can freeze them for later.

Can I substitute the flour in this recipe?

Yes, I can substitute the all-purpose flour with whole wheat flour or gluten-free flour if needed. However, I may need to adjust the baking time slightly, as whole wheat flour can make the muffins denser.

Conclusion

These Easy Blueberry Muffins are the perfect combination of simplicity and flavor. Whether I’m looking for a quick breakfast or a delicious snack, this recipe is one I come back to time and time again. With fresh blueberries and a soft, moist crumb, they’re always a hit at home or with friends. Plus, I can easily customize the recipe to suit my tastes. Give it a try next time you’re craving something sweet!

Recipe:

Easy Blueberry Muffins

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Author: Cheryl
Total Time: 30-35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

These Easy Blueberry Muffins are a simple and delicious treat, perfect for breakfast or a snack. With fresh blueberries and a moist, tender texture, they are quick to make and sure to please everyone.

Instructions

Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries, making sure they are evenly distributed.
Divide the batter evenly into the muffin cups, filling each about ⅔ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.