Save to Pinterest Moist, fluffy muffins bursting with fresh blueberries and a hint of vanilla—perfect for breakfast or an afternoon treat.
I have enjoyed making these muffins many weekends with my family as a comforting breakfast treat.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Wet Ingredients: 2 large eggs, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) unsalted butter, melted and cooled, 1 1/2 tsp pure vanilla extract
- Add-ins: 1 1/2 cups (200 g) fresh or frozen blueberries, 1 tbsp all-purpose flour (for tossing blueberries)
- Topping (optional): 2 tbsp coarse sugar
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Step 2:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 3:
- In a separate bowl, beat eggs, milk, melted butter, and vanilla extract until combined.
- Step 4:
- Gently toss blueberries with 1 tbsp flour to prevent sinking.
- Step 5:
- Pour wet ingredients into dry ingredients and mix gently until just combined do not overmix.
- Step 6:
- Fold in the blueberries.
- Step 7:
- Divide the batter evenly among the muffin cups. Sprinkle tops with coarse sugar if using.
- Step 8:
- Bake for 18 22 minutes or until a toothpick inserted into the center comes out clean.
- Step 9:
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save to Pinterest These muffins always bring smiles at our family breakfast table especially on chilly weekend mornings.
Notes
Serve warm with butter or a dollop of jam for an extra special treat.
Allergen Information
Contains Wheat (gluten), Eggs, Milk (dairy), Butter (dairy). Adaptable for dairy-free diets with non-dairy milk and vegan butter.
Nutritional Information
Per muffin calories 185, total fat 7 g, carbohydrates 28 g, protein 3 g.
Save to Pinterest Enjoy these classic blueberry muffins fresh from the oven or wrapped up for a perfect snack on the go.
Recipe FAQs
- → How can I prevent blueberries from sinking?
Toss fresh or frozen blueberries with a tablespoon of flour before folding them into the batter; this helps them stay evenly distributed.
- → Can I use frozen blueberries without thawing?
Yes, using frozen blueberries directly in the batter keeps them firm and prevents color bleeding.
- → What is the best way to achieve moist muffins?
Combine melted butter with milk and eggs, and avoid overmixing the batter to keep muffins tender and moist.
- → Can I add a twist to the flavor?
Adding a pinch of lemon zest brightens the flavor and complements the sweetness of the blueberries.
- → What is the suggested baking time and temperature?
Bake at 375°F (190°C) for about 18–22 minutes, or until a toothpick inserted comes out clean.