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Easy Blueberry Muffins Recipe
Fluffy, easy-to-make blueberry muffins with fresh or frozen blueberries, perfect for breakfast or a snack.
Prep Time
10 mins
Cook Time
10 mins
Total Time
4 hrs 35 mins
Servings: 12 people
Calories: 210 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour (store-bought or homemade)
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (toasted)
- 1 tablespoon flour (for coating the blueberries)
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom. Gently fold the blueberries into the batter.
- Divide the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Make Ahead: These blueberry muffins are easy to make ahead and store! Keep them in an airtight container at room temperature for up to 3 days.
- Customizing the Flavor: Add a sprinkle of cinnamon to the batter for a warm, spiced flavor. You can also substitute half the sugar with honey for a different sweetness.
- Serving Suggestions: Serve warm with a drizzle of honey or a dollop of whipped cream for a special treat. Pair with your favorite morning beverage for a perfect breakfast.
- Allergy-Friendly Options: For a dairy-free version, substitute the butter with coconut oil and use almond or oat milk instead of regular milk.
- Storage Tips: Store leftovers in an airtight container. For longer storage, freeze the muffins for up to 3 months and thaw before serving.
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
45mg
(15%)
Sodium
200mg
(8%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
300IU
(6%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 200mg | 8% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 300IU | 6% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.