Soft blueberry muffins with a tender crumb and plenty of berries. They are easy to make ahead for breakfast or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla
- 1 1/2 cups blueberries
- Optional: coarse sugar for topping
Instructions
- Heat oven to 375°F and line a 12-cup muffin pan.
- Mix flour, sugar, baking powder, and salt.
- Whisk eggs, milk, oil, and vanilla separately.
- Stir wet ingredients into dry ingredients just until combined.
- Fold in blueberries gently.
- Divide batter among muffin cups and add coarse sugar if using.
- Bake for 20 to 22 minutes until lightly golden.
Easy Tips
- Toss frozen blueberries with a spoonful of flour before folding them in.
- Do not overmix the batter.
- Freeze extras for quick breakfasts later.
Simple, honest home cooking from Savora America.
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