🥞 Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup whole milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 1 tablespoon flour, for coating the blueberries
- Coarse sugar for topping, optional
👩🍳 Preparation
Prepare the Oven and Pan
Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
⏱ About 3 minutesMix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
⏱ About 2 minutesMix the Wet Ingredients
In a second bowl, whisk the eggs, milk, melted butter and vanilla until smooth.
⏱ About 3 minutesMake the Batter
Pour the wet ingredients into the dry ingredients and fold gently just until the flour disappears. Do not overmix.
⏱ About 2–3 minutesAdd the Blueberries
Toss the blueberries with 1 tablespoon of flour, then fold them gently into the batter without crushing them.
⏱ About 2 minutesFill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Add a few extra berries on top if desired.
⏱ About 3 minutesBake
Bake until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
⏱ About 18–22 minutesCool and Serve
Let the muffins rest in the pan for 5 minutes, then move them to a wire rack. Serve warm or completely cooled.
⏱ About 5–10 minutes📦 Storage
Keep cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
🍓 Serving Suggestions
Serve slightly warm with butter, honey or fruit preserves. They pair well with coffee, tea, milk or fresh fruit.