Description
Freshly baked blueberry muffins filled with juicy blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
- Whisk together the flour, sugar, baking powder, and salt until evenly mixed.
- Combine the milk, oil (or melted butter), and egg in another bowl and whisk until well blended.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; a few lumps are okay.
- Fold in the blueberries to distribute them evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Feel free to customize with nuts, chocolate chips, or other fruits. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, homemade muffins, baking, breakfast recipes, easy muffin recipes