Ultra Moist Blueberry Muffins
These Ultra Moist Blueberry Muffins are fluffy, tender, and bursting with fresh blueberries — a perfect homemade treat for breakfast or snack time.
Prep
: 10
Total
: 25 minutes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- ½ cup unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin.
- Whisk dry ingredients in a large bowl.
- Beat egg with milk, butter, and vanilla.
- Mix wet into dry gently; fold in blueberries.
- Fill muffin cups ¾ full.
- Bake 20-25 min until toothpick clean.
- Cool 5 min in pan, then on wire rack.
Notes
- Do not overmix batter for tender muffins.
- Sprinkle sugar on top for a crunchy crust.
- Freeze extras for up to 2 months.