Print

Classic Moist Blueberry Muffins

Close-up of a perfectly baked golden Blueberry Muffin with visible blueberries on top, set against natural window light.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A straightforward recipe for making tender, fluffy blueberry muffins from scratch that stay moist.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon flour (for coating berries)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
  5. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking.
  6. Gently fold the floured blueberries into the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a streusel topping, combine 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly. Sprinkle over the batter before baking.
  • If using frozen blueberries, do not thaw them before using.
  • For extra flavor, add 1 teaspoon of lemon zest to the wet ingredients.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/blueberry-muffins-recipe-moist-fluffy/