Ingredients
Equipment
Method
- Prepare the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the muffin cups.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
- Prepare the wet ingredients: In a separate bowl, whisk together the eggs, milk, melted and slightly cooled butter, and vanilla extract.
- Make the batter: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon just until combined. Do not overmix; a few small lumps are perfectly fine.
- Add the blueberries: Gently fold in the blueberries, taking care not to crush them. If using frozen blueberries, add them while still frozen and fold them in carefully.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full. For an especially attractive finish, place a few additional blueberries on top of each muffin.
- Add the topping: Sprinkle a little coarse or sparkling sugar over the tops if desired.
- Bake: Bake for approximately 20–25 minutes, or until the muffins are golden brown, risen, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm or allow them to cool completely before storing.
Notes
For the best texture: Avoid overmixing the batter. Stir only until the dry and wet ingredients are just incorporated.
Fresh or frozen blueberries: Both work well. Keep frozen blueberries frozen until adding them to the batter to help prevent excessive color bleeding.
For bakery-style tops: Fill the muffin cups evenly and generously, and avoid opening the oven during the early baking stage.
For extra blueberry flavor: Reserve a few blueberries to press gently onto the tops before baking.
For a lemon variation: Add 1–2 teaspoons of finely grated lemon zest to the batter.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze.
Freezing: Freeze cooled muffins in a freezer-safe container or bag. Thaw at room temperature and gently warm before serving if desired.
Diet: Traditional Blueberry Muffins are vegetarian but are not gluten-free, low-carb, keto, or vegan.
Fresh or frozen blueberries: Both work well. Keep frozen blueberries frozen until adding them to the batter to help prevent excessive color bleeding.
For bakery-style tops: Fill the muffin cups evenly and generously, and avoid opening the oven during the early baking stage.
For extra blueberry flavor: Reserve a few blueberries to press gently onto the tops before baking.
For a lemon variation: Add 1–2 teaspoons of finely grated lemon zest to the batter.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze.
Freezing: Freeze cooled muffins in a freezer-safe container or bag. Thaw at room temperature and gently warm before serving if desired.
Diet: Traditional Blueberry Muffins are vegetarian but are not gluten-free, low-carb, keto, or vegan.