Super Moist Blueberry Muffins

Make yourself these super moist blueberry muffins with Preppy Kitchen‘s recipe! Blueberry is probably the most common flavor of muffins. Most bakeries and cafes have them. But why go out to buy one when you can easily make it at home? They are perfect for breakfast or snacks with a cup of coffee or tea!

RELATED: Bakery-Style Lemon Muffins

They are tender and packed with juicy blueberries. The tart flavors blend perfectly with the sweet muffins. All I can say is that blueberry muffins surely deserve all the attention they have been getting throughout these years. They are not only delicious but are also easy to make. Plus, you only need basic baking ingredients. Even if you don’t have any baking experience, you can easily whip up this recipe.

Here’ another blueberry dessert recipe: Easy Air Fryer Blueberry Yogurt Cake Recipe

Easy Blueberry Muffins Ingredients

• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 8 ounces of fresh blueberries
• 3/4 cup of granulated sugar
• 1/2 cup of unsalted butter (melted)
• 2 large eggs (room temperature)
• 2 teaspoons of vanilla extract
• 3/4 cup of whole milk (room temperature)
• coarse sugar (for the topping)

How to Make Blueberry Muffins

Step 1:

Start by preheating your oven to 400F and lining a 12-cup muffin pan with paper liners.

Step 2:

Get a medium bowl. Add flour, baking powder, and salt. Mix to combine, then set aside.

Step 3:

In a small bowl, add blueberries, and a tablespoon of the dry mixture. Toss to combine.

Step 4:

In a large mixing bowl, add the sugar, butter, and eggs. Beat on medium speed until light and fluffy for about 2 minutes. Mix in the vanilla. Gradually add the flour mixture to the butter mixture in 3 parts, alternating with half the milk. Next, mix in the blueberries.

Step 5:

Divide the batter into the prepared paper liners. Add more blueberries and sprinkle coarse sugar on top.

Step 6:

Bake in the preheated oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs. Once done baking, let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.

Super Moist Blueberry Muffins