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Blueberry Muffins

These tender, bakery-style blueberry muffins deliver bursts of sweet berries in every bite, creating the perfect morning treat that fills your kitchen with warmth and comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 12
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup melted butter
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating berries)

Method
 

  1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners or grease well. Toss blueberries with the tablespoon of flour - this prevents them from sinking to the bottom during baking.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl. Create a well in the center - this classic technique ensures even mixing without overworking the batter.
  3. In a separate bowl, whisk melted butter, egg, milk, and vanilla until smooth. The butter should be warm but not hot enough to scramble the egg.
  4. Pour wet ingredients into the flour well and gently fold until just combined. The batter should look slightly lumpy - overmixing creates tough, dense muffins. Fold in the flour-coated blueberries with minimal stirring.
  5. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes until tops are golden and a toothpick inserted in center comes out with just a few moist crumbs. Cool in pan for 5 minutes before transferring to a wire rack.

Notes

Coat blueberries with flour to prevent sinking. Don't overmix the batter - lumpy is perfect for tender muffins. Mix dry ingredients the night before for easier morning assembly. Store at room temperature for up to 3 days or freeze for up to 3 months. Can substitute blueberries with raspberries, strawberries, or chocolate chips.