Easy Blueberry Muffins

An incredibly easy one bowl recipe for some of the best blueberry muffins you’ll ever eat!  These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap!

Course: Breakfast, Dessert
Cuisine: American
Servings12
Calories185 kcal
AuthorNichole

Ingredients

  • 2 Cups All Purpose Flour (spooned and leveled)
  • 3/4 Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Milk
  • 2 Large Eggs (room temperature is best)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Butter, Melted and cooled slightly (1 Stick)
  • 2 Cups Blueberries (Fresh or Frozen)

Instructions

  1. Preheat oven to 375 degrees.  Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.

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  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. In a 2-3 cup liquid measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter

  4. Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.

  5. Gently fold the blueberries into the batter.

  6. Fill the muffin cups up to the top with batter.  Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.

Recipe Notes

NOTE:  Tossing your blueberries in flour to keep them from sinking is a myth, and an unnecessary step!  If you want more blueberries in the muffin top, simply add about 1 Tablespoon of plain muffin batter to the muffin cups first.  Then, fold the blueberries into the remaining batter and fill the muffin cups up the rest of the way.