Blueberry muffins are a classic breakfast treat that can be enjoyed any time of day. These muffins are bursting with juicy blueberries and have a tender crumb. They're perfect for a quick breakfast, a midday snack, or a sweet treat after dinner.
When I was growing up, my mom would often make blueberry muffins on the weekends. I loved waking up to the smell of freshly baked muffins wafting through the house. We would enjoy them with a cup of coffee or hot chocolate and spend the morning together as a family. Now, whenever I make blueberry muffins, it brings back fond memories of those weekend mornings.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Gently fold in the blueberries.
- Use a cookie scoop or spoon to divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Blueberry muffins are best served warm and fresh out of the oven. They're perfect for breakfast or brunch, and pair well with a cup of coffee or tea. They also make a great midday snack or after-dinner treat. These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Simply reheat in the microwave or oven before serving.