Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/2 cup melted butter (coolish)
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- Optional: Zest of a lemon
Instructions
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, milk, and vanilla extract. If using, add lemon zest.
- Pour the wet ingredients into the dry ingredients and gently fold together.
- Toss blueberries with a spoonful of flour and fold them into the batter.
- Fill a lined muffin tin 3/4 full with batter and add extra blueberries on top if desired.
- Bake at 375°F (190°C) for 20 minutes, checking at 18 minutes. The muffins are done when the tops are golden and a toothpick comes out mostly clean.
- Let cool and enjoy one warm from the pan.
Notes
Do not overmix the batter to prevent flat muffins. Use room temperature ingredients for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg