Desserts & Bakes Free recipe

Blueberry Muffins

If you have never made Blueberry Muffins at home, this is the version to start with: fluffy muffins bursting with juicy blueberries. It bakes up reliably as long as the oven is fully preheated before the pan goes in.

Prep: 5 min Cook: 30 min Total: 35 min

35Minutes

12Servings

4.6Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Scales up easily for a crowd -- just multiply the ingredients.

Ingredients

Makes 12 servings

2 cups flour
3/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup melted butter
1 tsp vanilla
1.5 cups blueberries

Estimated Nutrition (per serving)

250Calories

8gFat

39gCarbs

5gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Heat the oven to 400 degrees F and line a muffin tin.
Step 2
Whisk the flour, sugar, baking powder, and salt.
Step 3
In another bowl, whisk the eggs, milk, melted butter, and vanilla.
Step 4
Pour the wet into the dry and stir just until combined - lumpy is fine, overmixing makes tough muffins.
Step 5
Toss the blueberries in a little flour (this keeps them from sinking) and fold them in.
Step 6
Divide the batter among the cups and bake 18 to 20 minutes until golden and a toothpick comes out clean. Cool 5 minutes.

Cook's tips

Let it cool as directed before slicing -- cutting in too early makes for a messier, less set result.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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