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Blueberry Muffins

Delicious and fluffy blueberry muffins, perfect for breakfast or as a delightful snack, filled with bursts of sweet blueberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with non-stick spray or line with paper liners.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well.
  3. Pour the wet ingredients into the dry ingredients and gently fold them together.
  4. Fold in the blueberries, ensuring they are evenly distributed.
Baking
  1. Fill each muffin cup about 2/3 full with batter.
  2. Bake in the preheated oven for 20-25 minutes, until golden brown.
  3. Cool the muffins in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for a week. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F for 5-7 minutes.