Blueberry Muffins Recipe

Fluffy and soft and perfectly sweet BLUEBERRY MUFFINS! This easy muffin recipe is full of fresh or frozen berries and the perfect breakfast - they freeze well too.

👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●mixing bowl
●whisk
●measuring cup

📝 Preparation Steps

Preheat oven to 350°F. Line muffin pan with cupcake liners.

Whisk 1 ½ cups flour, sugar, baking powder, and salt in a large mixing bowl.

baking powder2 teaspoons(162g) fresh blueberries (or frozen)1 cup

In a separate bowl or measuring cup, whisk oil, egg, and milk.

large egg1(162g) fresh blueberries (or frozen)1 cup

Mix the wet ingredients into the flour mixture and stir just until moistened.

Toss blueberries with 2 teaspoons all-purpose flour and then fold them into the batter.

Fill muffin cups about ⅔ to ¾ full and bake for approximately ⏱️ 18-25 minutes or until a toothpick comes out with just a few crumbs.

Cool slightly before eating. Store in an airtight container at room temperature for up to 3 days. You can also freeze for several months.

Nutrition Facts

calories

171 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

0.4 g

sugar Content

13 g

sodium Content

107 mg

protein Content

2 g

trans Fat Content

0.04 g

cholesterol Content

15 mg

carbohydrate Content

25 g

saturated Fat Content

1 g

unsaturated Fat Content

6 g

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