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