Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 large egg
- 1/3 cup (80ml) milk
- 1 tsp vanilla extract
- 1 1/2 cups (200g) fresh or frozen blueberries
- 2 tbsp coarse sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, egg, milk, and vanilla until combined.
- Pour wet ingredients into dry and stir gently until just combined—do not overmix.
- Gently fold in blueberries.
- Scoop batter into muffin cups, filling each almost to the top.
- Sprinkle generously with coarse sugar.
- Bake 18–22 minutes, or until golden and a toothpick comes out with moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- For extra fluffiness, let batter rest 5 minutes before baking.
- Frozen blueberries work great—do not thaw to prevent bleeding.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
