Muffins are one of the best easy, go-to breakfast options in my opinion. They’re grab and go while still being delicious. These classic blueberry muffins are full of fresh blueberries with a moist crumb and are sure to not disappoint!
Ingredients:
- Butter
- Granulated Sugar
- Eggs
- Milk
- Salt
- Vanilla Extract
- Ground Cinnamon
- Baking Powder
- All-Purpose Flour
- Fresh Blueberries
How to Make Blueberry Muffins:
Preheat oven to 400º.
Melt your butter in the microwave or on the stove top. Let cool for a few minutes.
Line your muffin tin with baking liners or spray with cooking spray. Set aside.
In a large mixing bowl, whisk together your melted butter and sugar.
Add in your room temperature eggs (if your eggs are still cold you can run them under warm water for a minute or two) and whisk to combine.
Add in your milk and vanilla extract and mix until the wet ingredients are fully combined.
Next add in your dry ingredients – ground cinnamon, salt, baking powder, and all-purpose flour. Switch to a rubber spoon or spatula and stir to combine. Be sure not to overmix.
Add blueberries and flour to a separate bowl and gently stir, ensuring the blueberries are coated in the flour. This helps to ensure the blueberries don’t sink to the bottom of the muffins while baking.
Add the flour-coated blueberries to the muffin batter and fold in gently.
Fill each muffin space between 1/2 and 3/4 full, approximately 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean.
Allow to cool 5-10 minutes before removing from pan.
Enjoy!
How to Store Blueberry Muffins:
Store your blueberry muffins in an airtight container at room temperature for up to four days.
Classic Blueberry Muffins
Ingredients
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk
- 1/2 tsp salt
- 3/4 tbsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tsp baking powder
- 2 cups all-purpose flour
- 1 3/4 cups fresh blueberries
- 1 tbsp flour to coat the blueberries
Instructions
- Preheat the oven to 400º.
- Melt your butter in the microwave or on the stove top. Let cool for a few minutes.
- Line your muffin tin with baking liners or spray with cooking spray. Set aside.
- In a large mixing bowl, whisk together your melted butter and sugar.
- Add in your room temperature eggs (if your eggs are still cold you can run them under warm water for a minute or two) and whisk to combine.
- Add in your milk and vanilla extract and mix until the wet ingredients are fully combined.
- Next, add in your dry ingredients – ground cinnamon, salt, baking powder, and all-purpose flour. Switch to a rubber spoon or spatula and stir to combine. Be sure not to overmix.
- Add blueberries and flour to a separate bowl and gently stir, ensuring the blueberries are coated in the flour. This helps to ensure the blueberries don’t sink to the bottom of the muffins while baking.
- Add the flour-coated blueberries to the muffin batter and fold in gently.
- Fill each muffin space between 1/2 and 3/4 full, approximately 2/3 full. Bake for 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool 5-10 minutes before removing from pan.
- Enjoy!
