Description
Soft, cake-like muffins bursting with juicy blueberries. A tender, golden-brown pastry perfect for breakfast or snacks, featuring a balance of whole milk, melted butter, and fresh berries.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup melted butter
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Instructions
Preheat oven to 375°F (190°C)
Whisk flour, sugar, baking powder, and salt in a bowl
In another bowl, mix melted butter, eggs, milk, and vanilla
Combine wet and dry ingredients gently
Fold in blueberries without crushing
Divide batter into greased muffin cups
Bake for 22 minutes until golden with set tops
Cool in pans 5 minutes, then transfer to wire rack
Notes
Use room-temperature eggs for better emulsification
Frozen blueberries work if used without thawing
Buttermilk substitution enhances tangy flavor
Muffins stay moist for 2-3 days stored in airtight container
- Prep Time: 15
- Cook Time: 22
- Category: Easy & Healthy Breakfast Recipes Ideas
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg