Easy Blueberry Muffins
Servings: 12
Calories: 226kcal
These blueberry muffins are buttery, moist, and packed with sweet, juicy blueberries.
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Ingredients
- 2/3 cups butter melted
- 2/3 cup granulated sugar
- 2/3 cup milk room temperature
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 400ºF. Line a muffin tin with paper liners to make cleanup easier.
- In a large bowl whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, using a whisk combine butter, sugar, milk, egg and vanilla.
- Combine the Wet and Dry Ingredients: gently fold the wet mixture into the dry mixture using a spatula. Be careful not to overmix—just stir until combined.
- Gently stir the blueberries into the batter.
- Divide the batter evenly among the muffin tin cups.
- Bake for 15-17 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- After baking, it’s a good idea to let the muffins cool in the pan for about 5 minutes. This allows them to set and not fall apart. Note: Don’t leave them in the pan too long, as they can become soggy from the trapped steam.
Nutrition
Calories: 226kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 142mg | Potassium: 165mg | Fiber: 1g | Sugar: 14g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg