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This is the easiest and the best blueberry muffins recipe ever! These muffins are moist, tender, fluffy with juicy blueberries and won’t taste dry. You can use fresh or frozen blueberries.

These are perfect for breakfast or afternoon snack. These muffins are made with basic ingredients that you probably have on hand right now.

You have to make this recipe asap! Once you try these blueberry muffins recipe, you will not want to make any other ones!

These Muffins Are

  • perfect for breakfast
  • easy to make
  • moist and fluffy
  • full of vanilla flavor
  • absolutely delicious
  • perfect to take away

Blueberry Muffins Ingredients

Wheat flour the base of these delicious blueberry muffins

Baking powder to lift them up

Brown & white sugar for a rich and sweet texture

Salt to balance all the flavors

Butter for a perfect amount of moisture

Milk you can use any milk you want

Eggs to keep it all together

Vanilla Exract for extra flavor

Blueberries feel free to use fresh or frozen blueberries

How To make Blueberry Muffins

Step 1 Preheat the oven

To start, preheat the oven to 195 ° C (383 F ) and line a 12- cup muffin tin with paper liners and set aside.

Step 2 Make the dough

In a large mixing bowl, whisk together all dry ingredients. Melt butter in a saucepan over low heat. In a separat medium-size mixing bowl, whisk together cooled melted butter, eggs, milk and vanilla. Gradually pour wet ingreidnts into dry ingredients stirring until combined. Place blueberries into small bowl. Coat with 1/2 tbsp flour. Fold in blueberries into the batter and stir to combine.

Step 3 Bake

Using a tablespoon, evenly divide the batter into the muffin liners, filling them 2/3 full. Bake For 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.

Tips

  • Be sure to bring milk and eggs to room temperature. Cold ingredients don’t bond.
  • don’t over mix the batter. Mix went ingredients into dry ingredients just until combined.
  • If you are not unsing liners, spray muffin tin with cooking spray to prevent sticking.
  • If using frozen blueberries, toss them in about 1/2 tbsp of flour to keep them from sinking.

PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!

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Blueberry Muffins

These are perfect for breakfast or afternoon snack
Prep Time10 mins
Total Time30 mins
Course: Breakfast, Snack
Yield: 12
Cost: 3 €

Equipment

  • no equipment required

Materials

  • 240 g wheat flour 1 cup
  • 2 tsp baking powder
  • 80 g white sugar 3/8 cup
  • 30 g brown sugar 2 tbsp
  • pinch of salt
  • 140 g butter 5/8 cup
  • 140 ml milk 5/8 cup
  • 2 eggs
  • 166 g blueberries 3/4 cup
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 195 ° C (383 F ) and line a 12- cup muffin tin with paper liners and set aside.
  • In a large mixing bowl, whisk together all dry ingredients. Melt butter in a saucepan over low heat.
  • In a separat medium-size mixing bowl, whisk together cooled melted butter, eggs, milk and vanilla. Gradually pour wet ingreidnts into dry ingredients stirring until combined.
  • Place blueberries into small bowl. Coat with 1/2 tbsp flour. Fold in blueberries into the batter and stir to combine.
  • Using a tablespoon, evenly divide the batter into the muffin liners, filling them 2/3 full.
  • Bake for 20 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool.