Description
These classic blueberry muffins are moist, fluffy, and bursting with fresh blueberries in every bite. Perfect for breakfast or a sweet snack, they are easy to make with simple ingredients and baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
Wet Ingredients
- 1 cup milk
- 1 cup fresh blueberries
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, and baking powder. Stir well to evenly distribute the leavening and sugar.
- Add milk and blueberries: Pour in the milk and gently fold in the blueberries, taking care not to crush the berries to keep them whole and prevent discoloration of the batter.
- Bake the muffins: Preheat your oven to 375°F (190°C). Spoon the batter into a muffin tin lined with paper cups or grease the tin. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Notes
- For even distribution, toss the blueberries in a little flour before folding them into the batter.
- You can substitute milk with buttermilk for a tangier flavor and a more tender crumb.
- Do not overmix the batter; mix just until the ingredients are combined to keep the muffins light and fluffy.
- Fresh or frozen blueberries can be used—if using frozen, do not thaw before adding to the batter.
