Blueberry Muffins

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 muffins

Calories 210

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
3/4 cup whole milk
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tbsp sugar, for topping

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy — do not overmix.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle sugar over the tops.
Bake 18–22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden.
Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Don't overmix — lumps are fine and key to tender muffins. Use frozen blueberries straight from frozen so they don't bleed, and toss them in a teaspoon of flour to keep them from sinking. Starting at 400°F gives bakery-style domed tops. Store airtight for 3 days or freeze for 2 months.