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Blueberry Muffins

Blueberry Muffins

The best Blueberry Muffins with tall muffin tops, juicy berries, and crunchy sugar topping ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breads & Baked Goods
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons coarse sugar for topping

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold together until just combined. Do not overmix; batter should be slightly lumpy. Gently fold in blueberries.
  5. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle coarse sugar generously over the tops.
  6. Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) without opening the door. Continue baking for 13-15 minutes until tops are golden and a toothpick inserted comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition

Calories: 245kcalCarbohydrates: 35gProtein: 4gFat: 10gSodium: 220mgFiber: 1g

Notes

For the tallest muffin tops, start baking at high heat (425°F) then reduce temperature. Toss blueberries in 1 tablespoon of flour before folding into batter to prevent sinking. These muffins are best enjoyed the day they're made but can be stored in an airtight container for up to 3 days.

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