Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Directions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together melted butter, milk, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Bake 20-25 minutes, or until a toothpick inserted comes out clean.
8. Cool for 5 minutes, then transfer muffins to a wire rack.

Recipe Notes

• Coat blueberries with a little flour before folding to prevent sinking.
• Use frozen blueberries directly without thawing if fresh are unavailable.
• Top with coarse sugar for a crunchy muffin top.

Recipe Stats

• Prep Time: 10 minutes
• Cooking Time: 20-25 minutes
• Total Time: 30-35 minutes
• Servings: 12 muffins