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Bakery Style Blueberry Muffins

Deliciously fluffy and moist muffins bursting with juicy blueberries, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
Berries
  • 1 1/2 cups fresh blueberries or frozen, if in a pinch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with paper liners or grease it lightly with butter or non-stick spray.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
  6. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
  7. Scoop the batter into the prepared muffin cups, filling each one about 2/3 of the way full.
Baking
  1. Bake in your preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use fresh blueberries. If using frozen blueberries, do not thaw them beforehand. Sprinkle coarse sugar on top before baking for a crunchy finish.