Classic Blueberry Muffins
Full of fresh blueberries with a moist crumb, this classic blueberry muffin recipe is easy and delicious!
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!