Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Estimated Calories: 210 per muffin
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
- 1 tablespoon flour (for tossing blueberries)
- Coarse sugar, for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, eggs, and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Divide batter evenly among muffin cups. Sprinkle tops with coarse sugar if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
