Blueberry Muffins
Yield: 12 muffins
Prep time: 15 min | Cook time: 20 min | Total: 35 min
These quick‑bake muffins are perfect for breakfast, snacks, or a sweet finish to any meal. The burst of blueberries is balanced with a light, fluffy crumb.
Ingredients
- 2 cups all‑purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups fresh blueberries
- Optional: ¼ cup chopped walnuts
Instructions
- Preheat the oven to 375 °F (190 °C). Line a 12‑cup muffin tin with liners.
- Whisk flour, baking powder, and salt in a large bowl.
- In a separate bowl, beat butter and sugar until light and creamy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with the dry mix. Stir just until combined.
- Gently fold in blueberries (and walnuts, if using). Spoon batter into prepared tin, filling each cup about ¾ full.
- Bake 18–22 minutes, or until a toothpick comes out clean. Cool on a rack for 10 min before removing from the tin.
- Enjoy warm or at room temperature. Store in an airtight container for up to 3 days.
Nutrition (per muffin): 180 kcal, 3 g fat, 32 g carbs, 4 g protein.