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Ultimate Moist & Flavorful Blueberry Muffins

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These blueberry muffins are incredibly moist, soft, and packed with flavor. With a perfect balance of sweetness and a burst of juicy blueberries in every bite, they’re sure to become your new favorite muffin recipe. Whether you’re enjoying them for breakfast, brunch, or a snack, these muffins are perfect for any time of day.


Ingredients

Units Scale
  • :
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg, beaten
  • 1 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries (or frozen, but do not thaw)

Instructions

  • :
  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  • In a large bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Stir to mix.
  • In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Do not overmix! It’s okay if the batter is slightly lumpy.
  • Gently fold in the blueberries, being careful not to crush them.
  • Spoon the batter into the muffin cups, filling each about 3/4 full.
  • Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • :
  • For extra moist muffins, make sure not to overmix the batter.
  • You can sprinkle a little sugar on top of the muffins before baking for a sweet, crunchy topping.
  • If using frozen blueberries, do not thaw them to prevent the batter from turning blue.

Nutrition

  • Calories: 210
  • Sugar: 19g
  • Sodium: 190mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg