Blueberry Muffins
Tender homemade blueberry muffins packed with juicy berries, with simple options for reducing sugar or adjusting the flour.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, eggs, milk, melted butter, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer without thawing.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack.
Smart Substitutions
Reduce the sugar: Reduce the granulated sugar to 1/3 cup for a less-sweet muffin, or replace some of it with an allulose-based baking sweetener.
Change the flour: Replace up to half of the all-purpose flour with whole-wheat flour for additional fiber. Almond flour isn’t a 1:1 replacement and is better used in a recipe specifically formulated for it.
Lighten the fat: Replace half of the melted butter with plain Greek yogurt. The muffins will be slightly less rich but should remain moist.
Keep the berries: Blueberries contribute carbohydrates, but they also provide fiber and flavor without requiring as much added sugar as many other muffin additions.
Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Refrigerate for up to 5 days.
Freezer: Freeze cooled muffins individually for up to 3 months.
Reheating: Microwave one muffin for about 15–20 seconds. Frozen muffins can be thawed overnight or microwaved in short intervals until warm.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.