Best Homemade Blueberry Muffins 🫐🥯 | Easy Recipe
These classic blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite. Slightly sweet with a tender crumb, they’re perfect for breakfast, snacks, or dessert. Enjoy them warm with a pat of butter or a drizzle of honey for an irresistible treat.
Equipment
- - Muffin tin
- - Paper liners (optional)
- - Mixing bowls
- - Whisk
- - Measuring cups and spoons
- - Spatula
- - Toothpick (for testing doneness)
Ingredients
- - 1 ½ cups all-purpose flour
- - ¾ cup granulated sugar
- - 2 teaspoons baking powder
- - ½ teaspoon salt
- - ½ cup unsalted butter melted
- - ½ cup milk
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 ½ cups fresh or frozen blueberries do not thaw if frozen
- - 1 tablespoon flour for coating blueberries
- - 1 tablespoon coarse sugar optional, for topping
Instructions
- **Preheat oven to 375°F (190°C).** Line a muffin tin with paper liners or lightly grease it.
- **Mix dry ingredients:** In a large bowl, whisk together flour, sugar, baking powder, and salt.
- **Prepare wet ingredients:** In a separate bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth.
- **Combine:** Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (do not overmix).
- **Prepare blueberries:** Toss the blueberries with 1 tablespoon of flour (this prevents sinking), then gently fold them into the batter.
- **Fill muffin tin:** Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
- **Bake:** Place in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- **Cool and serve:** Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.