Blueberry Muffin Recipe
Blueberry Muffin Recipe
Table of Contents
Blueberry Muffin Recipe
Indulge in these delightful blueberry muffins, perfect for breakfast or a snack. They are moist, fluffy, and bursting with fresh blueberries, making them a favorite for both kids and adults.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries (or frozen, thawed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix well until combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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Blueberry Muffin Recipe
Indulge in these delightful blueberry muffins, perfect for breakfast or a snack. They are moist, fluffy, and bursting with fresh blueberries, making them a favorite for both kids and adults.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries or frozen, thawed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix well until combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a touch of sweetness, sprinkle a little sugar on top before baking.
- Feel free to substitute blueberries with other berries or chocolate chips for a different flavor.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
