Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk (whole or 2%)
- ¼ cup unsalted butter, melted
- 1 cup fresh or frozen blueberries
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the milk, melted butter, and egg until the wet ingredients are thoroughly combined.
- Step 3: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix gently until the batter is just combined and no streaks of flour remain. Be careful not to overmix, as this will lead to tough muffins.
- Step 4: Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them first, and mix quickly to prevent the batter from turning grey.
- Step 5: Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- Store leftover muffins in an airtight container at room temperature for up to three days, or freeze them individually wrapped for longer freshness.
- Reheat individual muffins in the microwave for 10 seconds to restore warmth and fluffiness, or pop them in a 300°F oven for 5 minutes for slightly crisp edges.
- These muffins are delicious served warm with a slather of softened salted butter or a dollop of lemon curd for a bright, decadent pairing.
- If you are using frozen blueberries, lightly coat them in one teaspoon of the measured flour before folding them in; this trick prevents the berries from sinking to the bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American