Description
These Blueberry Muffins are soft, fluffy, and bursting with fresh blueberries in every bite. With a sweet, slightly tangy flavor and a delicate crumb, they are perfect for breakfast or a midday snack. The hint of vanilla and the golden muffin tops make these muffins irresistible!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, do not thaw)
- Zest of 1 lemon (optional for extra flavor)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries and lemon zest (if using).
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, toss them in a little flour before adding them to the batter to prevent them from sinking to the bottom.
- For a sweet touch, sprinkle a little sugar on top of the muffins before baking.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes