Description
These Easy & Fluffy Blueberry Muffins are soft, moist, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a snack, this no-fuss recipe comes together quickly using simple pantry ingredients and delivers bakery-style results every time.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk (or buttermilk)
- 1/3 cup unsalted butter, melted (or coconut oil)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (tossed with 1 tsp flour if frozen)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg, milk, melted butter, and vanilla extract until combined.
- Add wet ingredients to the dry and mix gently until just combined.
- Fold in the blueberries, taking care not to overmix.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Optional: sprinkle a little sugar on top of each muffin for a crunchy top.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.