Easy and Irresistible Blueberry Muffins
These easy blueberry muffins are soft, fluffy, and bursting with sweet blueberries, topped with a light sugar crunch for the perfect homemade treat.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups blueberries fresh or frozen
- 1 tablespoon flour for tossing blueberries
- 1 tablespoon coarse sugar optional, for topping
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat wet ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, then mix until combined.
- Add the milk: Pour in the milk and stir until the mixture is smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
- Prepare the blueberries: Toss the blueberries with 1 tablespoon of flour to keep them from sinking in the batter.
- Fold in the blueberries: Gently stir the blueberries into the batter, being careful not to mash them.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Add sugar topping: If using, sprinkle a little coarse sugar on top of each muffin for that classic muffin-top crunch.
- Bake the muffins: Place the muffin tin in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling—or eat warm for maximum deliciousness.