Blueberry Muffins
These fluffy and bursting blueberry muffins are a timeless kid friendly recipe that makes mornings feel extra special. Kids enjoy folding in the fresh blueberries and love watching the muffins puff up golden in the oven.
Fluffy bakery-style blueberry muffins packed with fresh berries and ready in under 30 minutes.
Nutrition per serving
Ingredients
dry
wet
mix-ins
Instructions
Prep Dry Ingredients
Preheat oven to 400 degrees F and line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt until combined.
Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, eggs, milk, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy which is perfectly fine.
Fold in Blueberries
Gently fold in the blueberries with a rubber spatula, being careful not to smash them. Toss frozen blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom.
Bake Until Golden
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean and the tops are golden. Cool for 5 minutes before serving.
Substitutions
Common mistakes
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