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.
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
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 2/3 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.
Notes
For extra flavor, you can add chopped nuts (walnuts or pecans) or a sprinkle of cinnamon.
To make dairy-free muffins, use almond milk and dairy-free butter.
If using frozen blueberries, fold them in gently to prevent them from breaking apart and turning the batter blue.
Store leftovers in an airtight container at room temperature for up to 2-3 days, or freeze for up to 3 months.
To reheat, microwave for 10-15 seconds for a fresh-out-of-the-oven taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
