Blueberry Muffins
Ingredients
- • 250 g all-purpose flour
- • 150 g granulated sugar
- • 10 g baking powder
- • 2.5 g salt
- • 2 item eggs
- • 240 ml whole milk
- • 80 ml vegetable oil
- • 5 ml vanilla extract
- • 200 g fresh blueberries
- • 15 g flour for dusting blueberries
Instructions
- 1
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined
- 3
In a separate medium bowl, whisk eggs until smooth, then add milk, oil, and vanilla extract, mixing well
- 4
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined - don't overmix, a few lumps are fine
- 5
In a small bowl, toss blueberries with 1 tablespoon of flour to coat them lightly
- 6
Gently fold the flour-dusted blueberries into the batter with minimal stirring
- 7
Divide batter evenly among muffin cups, filling each about 3/4 full
- 8
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden
- 9
Let muffins cool in the pan for 5 minutes before transferring to a wire rack...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These tender blueberry muffins are my go-to recipe for weekend mornings—the secret is tossing the berries in flour to prevent sinking. Don't overmix the batter; lumpy is perfect for those coveted bakery-style domed tops!"
