My easy jumbo blueberry muffins feature a tender crumb with juicy blueberries and a hint of vanilla that makes each bite amazing. I love how the light batter creates perfect texture while a sugar sprinkle adds extra charm. This recipe brings cozy vibes and effortless delight for unbeatable morning indulgence.

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I’ve been perfecting my recipe for The Best Blueberry Muffins over time and its been one of my favorites because it blends the right amount of nutrition with amazing flavor. I start with 2 cups all-purpose flour combined with 2/3 cup granulated sugar, and add 2 teaspoons of baking powder plus 1/2 teaspoon salt to give them that lift.

I then mix in 1 large egg, 1/2 cup milk, 1/4 cup unsalted butter that I’ve melted, and 1 teaspoon vanilla extract to bring it all together. Of course, 1 cup fresh blueberries is the star, delivering antioxidants and vitamins in every bite.

Sometimes, I top the muffins with a sprinkle of sugar for a nice crunchy touch. This recipe manages to be both easy and healthier, making it a great option if youre looking for a basic blueberry muffin that still packs a nutritional punch.

Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it’s super simple to follow even if I’m not a master chef in the kitchen. I like how the fresh blueberries really burst with flavor in every bite and make the muffins taste homemade and special. I also really appreciate that the ingredients are basic and easy to find, so I never feel overwhelmed trying to bake them. Plus, the muffins turn out so soft and jumbo, which makes them the perfect comfort treat when I need a little boost.

Ingredients

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All-purpose flour: base ingredient providing essential carbs for energy, doesn’t add flavor but fills structure.
Granulated sugar: adds sweet flavor and loses crisp ones, easily boosts calorie count in moderation.
Egg: a source of protein and fat, helps bind ingredients for better muffins consistency.
Unsalted butter: lends richness, moisture, and flavor necessary for soft crumb texture.
Fresh blueberries: bursting with antioxidants, a healthy twist and natural tanginess in every bite.
Baking powder: makes muffins fluffy, rising nicely for a light, airy texture.
Milk: offers moisture and adds a smooth texture to balance dry ingredients.
Vanilla extract: infuses a rich aroma, subtly enhancing the overall flavor profile.

Ingredient Quantities

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup fresh blueberries

Optional: a sprinkle of sugar to top

How to Make this

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1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, mix together 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another bowl, lightly beat 1 large egg then stir in 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir them until just combined. Avoid overmixing or your muffins may turn out dense.

5. Gently fold in 1 cup fresh blueberries making sure they don’t break too much.

6. Spoon the batter into the muffin cups until about 2/3 full.

7. If you like a bit of extra sweetness, sprinkle a little sugar on top of each muffin.

8. Bake in the oven for 18 to 20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

9. Remove the muffins from the tin after 5 minutes and let them cool on a rack before serving. Enjoy your muffins while they’re warm!

Equipment Needed

1. Oven set to 375°F
2. Muffin tin with either paper liners or a way to grease it lightly
3. Two mixing bowls—one big bowl for the dry ingredients, one smaller bowl for the wet ones
4. Measuring cups and spoons for accurate amounts of flour, sugar, baking powder, salt, milk, and butter
5. A whisk or fork to beat the egg and mix together the wet ingredients
6. A spatula to gently fold in the blueberries
7. A toothpick to check if the muffins are done
8. A cooling rack to let the muffins cool after taking them out of the tin

FAQ

Q: Can I use frozen blueberries instead of fresh ones?
A: Yes you can, just make sure to thaw and dry them off first to prevent extra moisture in the batter.

Q: Why do my muffins sometimes come out dense?
A: They might be over-mixed which makes them tough, so just stir the batter until the ingredients are combined.

Q: Can I substitute the milk with a non-dairy option?
A: Absolutely, almond or soy milk works fine, though the flavor might be a tad different.

Q: How long do I need to bake these muffins?
A: Bake them for 20 to 25 minutes and check with a toothpick; if it comes out clean, they are done.

Q: Is the sprinkle of sugar on top necessary?
A: Not at all, it’s just an extra touch for a bit of crunch and extra sweetness if you’re into that.

The Best Blueberry Muffins Recipe Substitutions and Variations

Instead of all-purpose flour, try using whole wheat flour. It might make the muffins a bit denser, but it’s a wholesome twist
You can swap out granulated sugar with honey or maple syrup. Just be sure to reduce the milk slightly since these are liquid sweeteners
Milk can be replaced by almond or soy milk if you want a dairy-free option, though the flavor may change a bit
If you’re out of unsalted butter, coconut oil works fine. It gives the muffins a subtle tropical hint
Fresh blueberries can be substituted with frozen ones. Just make sure to drain any extra juice so your batter doesn’t get too wet

Pro Tips

1. Be really careful when mixing the batter – overmixing can make your muffins dense, so stir just enough until the ingredients are combined.
2. When adding the blueberries, fold them in gently so they dont break up too much and turn your batter a weird color.
3. Make sure your oven is actually heated up to 375°F before you put the muffins in; sometimes ovens run a little low or high, so its a good idea to check with an oven thermometer if you can.
4. Let the muffins cool on a rack for a few minutes after you pull them out of the tin; this helps them set their shape and flavour can settle in better.