Classic Blueberry Muffins
Get ready to toss those boxes of muffin mix, these homemade blueberry muffins are moist, loaded with blueberries, and so simple to make!
Servings: 12 muffins
Calories: 222kcal
Ingredients
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp kosher salt
- 2 large eggs
- 1/4 cup vegetable oil
- 4 Tbsp unsalted butter melted and cooled slightly
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1 - 1 1/2 cups fresh blueberries
- sprinkle of extra granulated sugar optional
Instructions
- Preheat oven to 400°F. Line a standard 12 cup muffin pan with paper liners and set aside.
COMBINE MUFFIN INGREDIENTS
- In a mixing bowl, add flour, sugar, baking powder and salt, and whisk to combine.
- In a separate mixing bowl, add eggs, oil, butter, milk and vanilla and whisk until combined.
- Add the flour mixture to the milk mixture, stirring gently until just combined and no flour streaks remain.
STIR IN BLUEBERRIES
- Gently fold in the blueberries.
ADD BATTER TO PAN
- Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Set aside. Sprinkle tops with sugar if desired.
BAKE
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Muffins will also spring back with gently touched on top.
COOL
- Remove muffin pan from oven and let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to continue cooling.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 69mg | Potassium: 179mg | Fiber: 1g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg