Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (you can also use frozen)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin pan with paper liners or grease it lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, milk, eggs, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the blueberries.
- Pour the batter into the muffin pan, filling each cup about two-thirds full.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, consider adding lemon zest to the batter.
- Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian