Classic Blueberry Muffins
A straightforward recipe for moist and fluffy blueberry muffins, perfect for breakfast or a snack. These muffins come together quickly using common pantry staples. The secret to a tender crumb is to mix the batter just until combined, leaving it slightly lumpy.
An original recipe by Forkin
- Total time
- 52 min
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 201 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gall-purpose flour
- 150 ggranulated sugar
- 2 tspbaking powder
- 0.5 tspsalt
- 2 pcslarge egg, lightly beaten
- 160 mlwhole milk
- 80 gunsalted butter, melted and cooled slightly
- 150 gblueberry, fresh or frozen
Equipment
12-cup muffin tin · spatula · wire rack · mixing bowl · whisk · oven
The method
Step by step
- 1
Preheat your oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners or grease it well.
About 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
- 3
In a separate medium bowl, combine the lightly beaten eggs, whole milk, and cooled melted butter.
About 2 min
- 4
Pour the wet ingredients into the bowl of dry ingredients.
About 1 min
- 5
Gently fold the batter with a spatula just until it is combined; do not overmix.
About 1 min
Cook’s note: A few lumps in the batter are perfectly fine and will result in a more tender muffin.
- 6
Carefully fold in the blueberries.
About 1 min
Cook’s note: If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.
- 7
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
About 3 min
- 8
Bake for 20-22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
About 22 min
- 9
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
About 5 min
Cook’s note: This helps the muffins set and makes them easier to remove from the pan without breaking.
- 10
Allow the muffins to cool on the wire rack before serving.
About 10 min
Per serving
Nutrition
- Calories
- 200.6kcal
- Protein
- 3.7g
- Carbs
- 31g
- Fat
- 7g
- Fibre
- 0.9g
- Sugar
- 14.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
Warm in a microwave for 15-20 seconds or in a low oven until heated through.
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