Updated: Sep 4
These soft and moist blueberry muffins are made with simple ingredients and are perfect for an easy and quick breakfast. They are utterly delicious and loaded with blueberries! With just one bite you will always want more.
Preparation and Cooking Time
Prep Time:10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
½ cup milk
2 teaspoons baking powder
2 cups all-purpose flour
1 teaspoon salt
2 cups fresh blueberries
½ cup melted butter
1 cup white granulated sugar
1 teaspoon vanilla extract
Preheat the oven to 400 degrees F (200 degrees C). Use paper liners to line 12 muffin cups.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside. In another bowl, whisk eggs until smooth, then add melted butter, vanilla, and milk and whisk until well combined.
Add the egg mixture to the flour mixture and stir until just combined. Do not over-mix. Fold in blueberries and set aside.
Spoon the batter into the lined muffin cups and bake in the oven for about 20 to 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Place the muffins on a wire rack to cool completely before serving.
1. Store leftovers for up to 3-4 days at room temperature.
2. To store in the freezer, Place the muffins in a freezer bag or airtight container and freeze for about 3 months. Before serving, thaw for up to 3 hours on the countertop. To warm the muffins, wrap each muffin in aluminum foil and place it in the oven at 400 degrees F until warm.
Calories:379 |TotalFat:14g | Saturated Fat:3g | Carbs: 54g | Protein:3g | Cholesterol:36mg | Sodium: 319mg | Fiber:1g | Sugar:31g
Nutritional information is a guide only.
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