Blueberry Muffins
Start your morning with an easy blueberry muffin recipe. Easy to make, fluffy and perfect for a quick breakfast or brunch.
Ingredients
Dry Ingredients:
- 1¾ cups AP flour, sifted, all purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup cane sugar
Wet Ingredients:
- ¼ cup unsalted butter, room temperature
- 2 large eggs
- ⅔ cup 2% milk
- 1 teaspoon vanilla
- 1.5 cups fresh blueberries
Equipment
- cupcake tray
- 2 mixing bowls
- whisk
Instructions
- Preheat the oven to 375 degrees.
- Line a cupcake tray with paper liners. Set it aside.
- In a mixing bowl, cream the sugar and butter together. Next, add one egg at a time until well incorporated.
- Then, you’ll add the vanilla and milk. Whisk well. Set the wet ingredients aside.
- In a separate mixing bowl, combine the dry ingredients. Add the sifted AP flour, salt, and baking powder. Stir well.
- Combine the wet and dry ingredients. Whisk until well combined.
- Gently fold in the blueberries.
- Scoop the batter into the prepared cupcake tray. Bake for 17-18 minutes depending on size. I was able to get 18 small-medium sized muffins from my batter.
Nutrition
Serving: 1serving, Calories: 155kcal, Carbohydrates: 25g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 238mg, Potassium: 66mg, Fiber: 1g, Sugar: 14g, Vitamin A: 124IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg