Description
These bakery-style blueberry muffins are bursting with fresh blueberries and have a delightful crumbly texture. Perfect for breakfast or a snack, they’re easy to whip up and taste like they came straight from a professional bakery.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla. Gradually fold wet ingredients into dry ingredients.
- Gently fold in blueberries, being careful not to crush them.
- Scoop batter into muffin liners, filling each about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
Notes
- For extra sweetness, sprinkle raw sugar on top of the muffins before baking.
- Use frozen blueberries if fresh ones are unavailable; do not thaw them before adding to the batter.
- Store in an airtight container for up to 3 days or freeze for longer shelf lif
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 220
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g