Description
Delicious blueberry burst muffins that are fluffy and packed with flavor, perfect for breakfast or a snack.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Granulated sugar: 3/4 cup (150 grams)
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Milk: 1 cup (240 milliliters)
- Eggs: 2 large
- Unsalted butter: 1/2 cup (115 grams), melted
- Fresh blueberries: 1 cup (150 grams), plus extra for topping
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the wet ingredients: milk, eggs, and melted butter, then combine with the dry ingredients.
- Gently fold in the fresh blueberries into the batter.
- Fill each muffin cup about 2/3 full with the batter and add extra blueberries on top if desired.
- Bake for 18-20 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries for the best flavor; frozen can be used but may alter texture.
- Consider tossing blueberries in flour before folding to prevent sinking.
- Experiment with variations like lemon zest, nuts, or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, breakfast, baking, snacks