Description
Imagine the sweet, fruity aroma of freshly baked blueberry muffins filling your kitchen – a delightful treat that’s ready in just 30 minutes! This simple recipe combines staple ingredients to create moist, fluffy muffins that are perfect for breakfast, brunch, or a quick snack. With antioxidant-rich blueberries, each bite is a burst of flavor and nutrients.
Ingredients
- All-Purpose Flour – 1 ½ cups; for a nuttier flavor, substitute up to half with whole wheat flour
- Granulated Sugar – ¾ cup; adjust to taste or substitute with coconut sugar
- Baking Powder – 2 tsp
- Salt – ¼ tsp
- Milk – ½ cup, full-fat for richness; substitute with almond milk for a dairy-free option
- Butter – ⅓ cup, melted; or use vegetable oil for a lighter texture
- Egg – 1 large, lightly beaten
- Vanilla Extract – 1 tsp, optional
- Blueberries – 1 cup, fresh or frozen (no need to thaw frozen berries)
Instructions
- Preheat & Prep
Preheat your oven to 220°C (200°C for fan-assisted ovens). Lightly grease a 12-cup muffin tin or line it with paper liners. - Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Gently fold in the blueberries to coat them in the flour mixture (this helps prevent sinking). - Mix Wet Ingredients
In a separate bowl, combine the melted butter, milk, egg, and vanilla extract (if using). Mix until smooth. - Blend Wet & Dry Mixtures
Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy. - Fill the Muffin Tin
Spoon the batter evenly into the muffin tin, filling each cup about ⅔ full. Optionally, add a sprinkle of sugar on top for a slightly crunchy topping. - Bake
Bake for 5 minutes at 220°C, then reduce the oven temperature to 180°C and continue baking for another 15-18 minutes, or until the muffins are golden and a toothpick comes out clean. - Cool & Serve
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Streusel Topping: Combine 2 tbsp flour, 2 tbsp brown sugar, 1/4 tsp cinnamon, and 2 tbsp cold butter. Sprinkle over muffins before baking for added texture and flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g