Moist and Fluffy Bakery-Style Blueberry Muffins
These blueberry muffins are moist, fluffy, and filled with sweet berries, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream together the softened butter and sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in vanilla.
- Combine the flour mixture alternately with the milk, mixing until just combined.
- Fold in the fresh blueberries gently.
- Fill the muffin tins about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for a few minutes before transferring to a wire rack.
Notes
For an extra treat, serve with whipped cream or butter. These muffins freeze well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg