Description
Deliciously sweet blueberry muffins with a cake-like texture, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup melted unsalted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper cups.
- In a bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix eggs, milk, and melted butter until smooth.
- Gently fold in the blueberries into the wet mixture.
- Pour the batter evenly into each muffin cup, filling them about three-quarters full.
- Bake for 20-25 minutes until golden brown on top and a toothpick comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
Notes
For a crunchy top, sprinkle some sugar on the batter before baking. Store muffins in an airtight container at room temperature for up to two days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg