# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup unsalted butter, melted and cooled
09 - 1 1/2 teaspoons pure vanilla extract
→ Add-ins
10 - 1 1/2 cups fresh or frozen blueberries
11 - 1 tablespoon all-purpose flour (for tossing blueberries)
→ Topping
12 - 2 tablespoons coarse sugar
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, beat eggs, whole milk, melted butter, and vanilla extract until thoroughly combined.
04 - Gently toss blueberries with 1 tablespoon of all-purpose flour to prevent sinking during baking.
05 - Pour wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to maintain tender muffins.
06 - Carefully fold the floured blueberries into the batter, ensuring even distribution.
07 - Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle the tops with coarse sugar for added texture.
08 - Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
