Ingredients
- 2 cups all-purpose flour
- 1 cup sugar , white sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 2 egg
- 0.5 cup milk
- 0.5 cup butter , melted
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
These easy homemade blueberry muffins are packed with two full cups of fresh blueberries and made with simple pantry ingredients. Melted butter and vanilla give the muffins a rich, classic flavor, and they bake in just 15–18 minutes for an easy breakfast, brunch or sweet snack.
INSTRUCTIONS
PREPARE THE BATTER
Preheat the oven to 400°F and lightly grease a standard muffin pan or line it with paper liners.
In a large bowl, combine the all-purpose flour, white sugar, baking powder, and salt.
In a separate bowl, combine the eggs, milk, melted butter, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
FILL THE MUFFIN PAN
Evenly divide the batter among the prepared muffin cups.
BAKE
Bake at 400°F for 15–18 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
COOL & STORE
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling. Store in an airtight container for up to 4 days.
MUFFIN TIPS
Don't Overmix the Batter
Once the wet ingredients are added to the dry ingredients, mix only until everything is combined. A few small lumps are completely fine. Overmixing develops more gluten in the flour, which can leave muffins dense or tough instead of soft and tender.
