Description
A nostalgic blueberry muffin recipe that delivers fresh flavor and a tender crumb, perfect for breakfast or tea-time.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 large egg
- 2 cups fresh blueberries
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Instructions
- 1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
- 2. In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
- 3. In a separate bowl, whisk together the milk, melted butter, and egg until the mixture is smooth and well-incorporated.
- 4. Gently pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- 5. Carefully fold the fresh blueberries into the batter, taking care not to crush them.
- 6. Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
- 7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.