Bakery Style Blueberry Muffins
Delicious and easy-to-make muffins bursting with sweet blueberries, perfect for breakfast or snacks.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, melted
- 1 cup milk (whole or 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredient
- 1.5 cups fresh blueberries
Instructions
Preparation
- Gather all ingredients and preheat your oven to 375°F (190°C). Prepare your muffin tin with liners or grease it lightly.
Mix Dry Ingredients
- In a large bowl, mix together flour, sugar, baking powder, and salt. Whisk until well combined.
Combine Wet Ingredients
- In another bowl, mix together melted butter, milk, eggs, and vanilla extract. Stir until blended smoothly.
Combine Ingredients
- Pour wet ingredients into dry ingredients. Stir gently until just combined.
- Fold in the fresh blueberries carefully.
Bake
- Spoon batter into muffin cups, filling them about two-thirds full. Bake for 20-25 minutes, until tops are golden and a toothpick comes out clean.
Cool and Serve
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped muffins individually.