Classic Blueberry Muffins
Traditional dish · American
Tender, moist, and bursting with fresh blueberries, these classic muffins are a breakfast staple. A perfect balance of sweet and tart, with a slightly crisp top.
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Ingredients
- all-purpose flour2 cups
- granulated sugar3/4 cup
- baking powder2 teaspoons
- salt1/2 teaspoon
- eggs2 large
- milk1 cup
- unsalted butter, melted1/2 cup
- fresh blueberries1 1/2 cups
Steps
- 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate medium bowl, whisk together the eggs, milk, and melted butter.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 5
Gently fold in the fresh blueberries.
- 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- 7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
