Ingredients
Equipment
Method
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Mix the wet ingredients: In a separate large bowl, whisk together the eggs and sugar. Add the milk, melted butter, and vanilla extract, then whisk gently until combined.
- Combine the batter: Gradually add the dry ingredients to the wet ingredients. Gently fold with a spatula just until combined. Do not overmix; a few small lumps are perfectly fine.
- Add the blueberries: Gently fold the blueberries into the batter, taking care not to crush them. Reserve a few berries for the tops if desired.
- Fill the muffin pan: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Press a few reserved blueberries onto the top of each muffin.
- Bake: Place the pan in the preheated oven and 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.
- Cool: Let the muffins cool in the pan for several minutes, then transfer them to a wire rack to finish cooling.
- Serve: Serve warm or at room temperature. Enjoy plain or with butter, honey, yogurt, or your favorite breakfast accompaniment.
Notes
For the most tender muffins, do not overmix the batter once the flour has been added.
Fresh blueberries are ideal, but frozen blueberries can also be used. Add frozen berries directly to the batter without thawing.
Reserve a few blueberries for the tops to create a beautiful bakery-style appearance.
Measure flour carefully. Too much flour can make the muffins dry or dense.
Allow melted butter to cool slightly before adding it to the wet ingredients.
Store completely cooled muffins in an airtight container at room temperature for a few days.
For longer storage, freeze the cooled muffins in a freezer-safe container or bag and thaw before serving.
For a lemon-blueberry variation, add finely grated lemon zest to the batter.
For extra crunch, top the muffins with a simple flour, butter, and sugar streusel before baking.
Fresh blueberries are ideal, but frozen blueberries can also be used. Add frozen berries directly to the batter without thawing.
Reserve a few blueberries for the tops to create a beautiful bakery-style appearance.
Measure flour carefully. Too much flour can make the muffins dry or dense.
Allow melted butter to cool slightly before adding it to the wet ingredients.
Store completely cooled muffins in an airtight container at room temperature for a few days.
For longer storage, freeze the cooled muffins in a freezer-safe container or bag and thaw before serving.
For a lemon-blueberry variation, add finely grated lemon zest to the batter.
For extra crunch, top the muffins with a simple flour, butter, and sugar streusel before baking.