Moist Bakery Style Blueberry Muffins
Fluffy and moist blueberry muffins bursting with juicy blueberries and a hint of vanilla, perfect for any morning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the melted butter, milk, egg, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups, filling them about 3/4 of the way.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg