If you're a fan of blueberries, you're going to love these mouth-watering blueberry muffins. They're easy to make and perfect for breakfast or a quick snack. The best thing about this recipe is that you can use fresh or frozen blueberries, so you can enjoy these muffins all year round.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups blueberries (fresh or frozen)
First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until fully combined.
Gently fold in the blueberries, being careful not to overmix the batter. Using an ice cream scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
These blueberry muffins are perfect for breakfast or a mid-day snack. Enjoy them warm or at room temperature with a cup of coffee or tea. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.