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Fresh Blueberry Muffins Recipe

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These Fresh Blueberry Muffins are soft, moist, and bursting with juicy blueberries. With tender crumb and golden tops, they’re a quick and easy bakery-style treat perfect for breakfast or snacking.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • Optional: coarse sugar for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until well combined.
  4. Pour wet ingredients into the dry and stir until just combined. Do not overmix.
  5. Gently fold in blueberries, reserving a few to press on top if desired.
  6. Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle coarse sugar on top, if using.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

  • For bakery-style domed tops, start baking at 400°F for 5 minutes, then reduce to 375°F.
  • Toss blueberries with 1 tablespoon flour to prevent sinking.
  • Use buttermilk for a more tender texture.
  • Customize with lemon zest, white chocolate chips, or chopped nuts.
  • Freeze cooled muffins in a sealed bag for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/fresh-blueberry-muffins-recipe/