Homemade Blueberry Muffins
Blueberry muffins are baked bread-like treats characterized by tender, moist crumb speckled with fresh blueberries. The batter is mixed with dry and wet ingredients, then poured into muffin tins and baked until golden. The final muffins have a slightly domed top, with berries distributing their juice and color throughout the fluffy interior.
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring cups and spoons
- Muffin tin
- Paper or silicone muffin liners
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 te tablespoon salt
- 0.5 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1.5 cups fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Visually check that the dry ingredients are well mixed and free of lumps.2 cups all-purpose flour
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and milk until the mixture is smooth and slightly frothy, about 1-2 minutes. Look for a uniform, pale yellow liquid with no streaks.2 cups all-purpose flour
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, avoiding overmixing. The batter should be slightly lumpy and thick but pourable.2 cups all-purpose flour
- Gently fold the blueberries into the batter, distributing them evenly without crushing the berries. You should see small blue spots throughout the mixture.2 cups all-purpose flour
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Place the tray in the preheated oven and bake for 20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean. The muffins should have risen and be firm to the touch.
