There's something truly special about the aroma of freshly baked blueberry muffins wafting through your kitchen. These delightful treats are perfect for breakfast, snacks, or even dessert. What makes this easy blueberry muffin recipe exceptional is its simplicity and the rich burst of flavor from fresh blueberries. Not only are these muffins moist and tender, but they also offer a wholesome alternative to store-bought versions.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 cup milk (or a non-dairy alternative for vegan blueberry muffins)
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (can use frozen if necessary)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Ensure that there are no lumps in the flour.
In another bowl, combine the wet ingredients: melted butter, egg, milk, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the blueberry muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
