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Fluffy Blueberry Muffins

These soft, fluffy blueberry muffins are filled with juicy berries and made with simple kitchen ingredients. They are perfect for breakfast, brunch, or a wholesome homemade snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup melted butter slightly cooled
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Equipment

  • 1 12-cup muffin pan
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 cooling rack

Method
 

  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla.
  4. Pour the wet ingredients into the dry ingredients. Stir gently just until combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Notes

If using frozen blueberries, do not thaw them before adding them to the batter. Store cooled muffins in an airtight container for up to 3 days or freeze them for up to 3 months.