Description
Deliciously moist blueberry muffins with a tender crumb and a sweet burst of juicy blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients: whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- Combine wet ingredients: whisk butter, eggs, milk, and vanilla in another bowl.
- Blend wet and dry mixtures gently until just combined.
- Fold in fresh blueberries with a spatula.
- Fill each muffin cup about 2/3 full with batter, topping with a sprinkle of brown sugar.
- Bake for 18-20 minutes, checking with a toothpick for doneness.
- Cool for a few minutes in the pan, then transfer to a wire rack.
Notes
Consider adding lemon zest or chocolate chips for a twist. Store baked muffins in an airtight container for up to a week.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg