Classic Blueberry Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (1 stick, softened)
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 2 cups blueberries (fresh or frozen (if using frozen, do not thaw))
- 1 tablespoon granulated sugar (for topping, optional)
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the wells.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Alternate adding the flour mixture and milk, beginning and ending with the flour, mixing until just combined. Do not overmix.
- Fold in the vanilla extract and blueberries gently to avoid crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with sugar if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.