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Blueberry Muffins

Irresistible Blueberry Muffins Ready in Just One Bowl

These Blueberry Muffins combine fluffy texture with juicy blueberries, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Substitute with gluten-free 1:1 baking blend if desired.
  • 3/4 cup Granulated sugar Coconut sugar is a great lower glycemic substitute.
  • 2 tsps Baking powder Ensure it's fresh for the best results.
  • 1/2 tsp Salt Enhances all the flavors.
  • 1/2 cup Unsalted butter Can be replaced with vegetable oil or melted coconut oil.
  • 1 large Egg For a vegan option, use a flax egg.
  • 1 cup Whole milk Swap for almond or oat milk for a dairy-free version.
  • 1 tsp Vanilla extract Almond extract can be used for a twist.
  • 2 cups Fresh blueberries Feel free to use frozen blueberries.
For the Optional Crumb Topping
  • 1/2 cup All-purpose flour Creates the topping base.
  • 1/2 cup Brown sugar Can be substituted with coconut sugar.
  • 1 tsp Cinnamon Adjust according to preference.
  • 1/4 cup Cold unsalted butter Chilling it makes for a better texture.

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Melt the unsalted butter and let it cool slightly, then whisk in the egg, whole milk, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the fresh blueberries, ensuring they are well coated with the batter.
  6. If using the crumb topping, mix together flour, brown sugar, cinnamon, and cold butter until crumbly.
  7. Fill each muffin cup about two-thirds full with batter and sprinkle the crumb topping if desired.
  8. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 375°F (190°C) and continue baking for 15-18 minutes.
  9. Once baked, let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gCholesterol: 30mgSodium: 180mgPotassium: 105mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing your batter to keep muffins tender and fluffy. Coat blueberries in flour to prevent sinking, and ensure baking powder is fresh.

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