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Patricia

Moist Blueberry Muffins: Discover the Ultimate Recipe!

Deliciously moist blueberry muffins that are perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Baked Goods
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well mixed.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For extra moisture, consider adding 1/2 cup of sour cream or Greek yogurt to the wet ingredients.
  • For a lemony twist, add the zest of one lemon to the batter and consider drizzling a simple lemon glaze over the cooled muffins.

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