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Blueberry Muffins

Irresistibly Fluffy Blueberry Muffins for Every Morning

These Blueberry Muffins are a delicious, hassle-free breakfast treat, perfect for busy mornings and customizable for everyone.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with gluten-free baking blend if needed.
  • 1 cup granulated sugar Coconut sugar can be used for a lower glycemic option.
  • 2 teaspoons baking powder Ensure it's fresh for best results.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cup unsalted butter Can replace with vegetable oil for a lighter option.
  • 1 large egg A flax egg can be used as a vegan alternative.
  • 1 cup whole milk Almond milk works for dairy-free.
  • 1 teaspoon vanilla extract Almond extract is a nice variation.
  • 1 to 1.5 cups fresh blueberries Frozen blueberries can be used directly without thawing.
For the Optional Crumb Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or cooking spray.
  2. In a large mixing bowl, whisk together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  3. In a separate bowl, melt ½ cup butter and whisk in 1 beaten egg, 1 cup milk, and 1 teaspoon vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Fold in 1 to 1.5 cups blueberries, coating them lightly with flour.
  6. For a crumb topping, mix ½ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon, then cut in 2 tablespoons cold butter.
  7. Fill muffin cups about two-thirds full with batter and sprinkle with crumb topping if using.
  8. Bake for 5 minutes at 400°F, then reduce to 375°F (190°C) and bake for another 15-18 minutes until golden.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing to maintain a light texture. Store in an airtight container at room temperature for up to 3 days.

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