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Moist Blueberry Muffins

These Moist Blueberry Muffins are fluffy, bursting with fresh blueberries, and have just the right amount of sweetness — perfect for a cozy breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1.5 cups fresh blueberries

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Muffin tin
  • Parchment paper or muffin liners

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with parchment paper liners or grease the cups with butter.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture, mixing on low speed until just combined.
  7. Gently fold in the fresh blueberries with a spatula to avoid crushing them.
  8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container to keep the muffins moist. Experiment with mix-ins like lemon zest, chocolate chips, or nuts for variation.