Easy Fresh Blueberry Muffins

• •3 cup All-purpose flour
• •1 cup Granulated sugar
• •3 teaspoon Baking powder
• •1 teaspoon Salt
• •1 whole Large egg
• •1 cup Milk (any kind)
• •1 cup Unsalted butter, melted and cooled
• •1 teaspoon Vanilla extract
• •3 cup Fresh blueberries
• •1 tablespoon Turbinado sugar (optional, for topping)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a 4-cup muffin tin with paper liners or grease it well with butter or non-stick spray.

2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

3. 3

   In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.

4. 4

   Pour the wet ingredients into the well of the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing will result in tough muffins.

5. 5

   Gently fold in the fresh blueberries until evenly distributed throughout the batter.

6. 6

   Divide the batter evenly among the 4 prepared muffin cups. If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy, sweet crust.

7. 7

   Bake for 18-25 minutes, or until the muffins are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.

8. 8

   Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Chef's Tips

• 💡Do not overmix the batter! Overmixing develops gluten, leading to tough, dense muffins. Mix just until the dry ingredients are moistened.
• 💡For best results, use fresh blueberries. If using frozen, do not thaw them first; gently fold them into the batter directly from the freezer.
• 💡To prevent blueberries from sinking to the bottom, you can lightly toss them with a tablespoon of flour before adding them to the batter.
• 💡Ensure your melted butter has cooled slightly before adding it to the wet ingredients to prevent cooking the egg.
• 💡Muffins are best enjoyed the day they are baked, but can be stored in an airtight container at room temperature for up to 2 days.