Classic Blueberry Muffins Recipe
This Classic Blueberry Muffins Recipe is soft, sweet and perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries or frozen, thawed and drained
- 2 tablespoons sugar for topping optional
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt until well combined.
Combine Wet Ingredients
- In a separate bowl, mix melted butter, milk, eggs and vanilla extract until smooth and uniform.
Make Muffin Batter
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
Fold in Blueberries
- Add blueberries to the batter. Fold carefully so the berries do not break and color the batter too much.
Fill Muffin Cups
- Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle tops with sugar if desired for crunch.
Bake the Muffins
- Place muffin tin in the oven. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool the Muffins
- Remove muffins from the oven. Let cool in tin for 5 minutes, then transfer to a wire rack.
Serve Fresh
- Serve muffins warm or at room temperature. They pair perfectly with tea, coffee, or milk.
Store Leftovers
- Store cooled muffins in an airtight container for 2-3 days. Freeze for longer storage up to 2 months.
Notes
- Gently fold batter to avoid tough muffins.
- Use a mix of fresh and frozen blueberries for convenience.
- Add a teaspoon of lemon zest for a fresh flavor.
- Replace half of the milk with yogurt for extra moisture.
- Top with streusel made of butter, flour, and sugar for crunchy texture.
- Try chocolate chips instead of blueberries for a sweet twist.