Ingredients
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup milk (or buttermilk)
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1 1/2 cups fresh or frozen blueberries
Instructions
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Preheat oven to 375°F (190°C) and prepare muffin tin with liners or grease.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, beat butter and sugar until creamy.
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Add eggs one at a time, then vanilla.
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Alternately add flour mixture and milk to butter mixture, mixing gently.
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Fold in blueberries lightly.
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Fill muffin cups about 3/4 full with batter.
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Bake for 20-25 minutes until golden and a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
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For moister muffins, substitute some milk with yogurt or sour cream.
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Coat blueberries in flour before folding to avoid sinking.
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Add a crumb topping for extra texture.
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Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffins
- Calories: 210