Other Desserts

Blueberry Muffins

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Cuisine: Dessert
Ingredients: 2 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 cup whole milk; 2 tsp vanilla extract; 1 1/2 cups fresh or frozen blueberries; 2 tbsp coarse sugar, for topping

Bakery-style muffins with high domed tops, juicy blueberries, and a crunchy sugar finish. A breakfast treat.

4.6 from 128 bakers

Share:f P 𝕏

Prep15 min

Cook22 min

Servings12 muffins

DifficultyEasy

Ingredients

Total time: 37 minutes

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 cup whole milk
2 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tbsp coarse sugar, for topping

Instructions

1
Heat the oven to 425°F and line a 12-cup tin with liners.
2
Whisk the flour, baking powder, and salt together.
3
Whisk the melted butter and sugar, then beat in the eggs, milk, and vanilla.
4
Fold the dry ingredients into the wet just until combined, then gently fold in the blueberries.
5
Divide among the liners (they'll be full) and sprinkle with coarse sugar.
6
Bake at 425°F for 5 minutes, then reduce to 375°F and bake 15–18 minutes more, until golden.
7
Cool 10 minutes before removing.

Zoe's Tips

Starting hot then lowering the heat gives those tall bakery domes.
Toss frozen berries in a little flour so they don't sink or bleed.
Don't overmix — lumpy batter makes tender muffins.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

270

Calories

9 g

Fat

43 g

Carbs

22 g

Sugar

4 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.