Print

Quick and Easy Blueberry Muffins

blueberry muffins in muffin pan baked

Let’s get baking!  Blueberry muffins made from scratch taste so much better than anything you can buy in the store.  Create with simple pantry ingredients coupled with fresh or frozen blueberries.

Ingredients

Scale

Instructions

  1. Preheat oven to 400˚ F and line a muffin pan with paper muffin cups.
  2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
  3. In a separate bowl, whisk together the melted butter, egg, and milk.  Pour the wet ingredients over the dry ingredients.  Stir until just combined.  There will be lumps.
  4. Fold in the blueberries gently.
  5. Divide batter into 10 muffin cups.  Bake at 400˚ F for 18 – 22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  6. Remove the muffins from the pan and let cool on a cooling rack.  Serve warm.

Notes

Fresh or Frozen Blueberries: For this recipe, I chose to use fresh blueberries. I gently folded them in to keep them from bursting into the batter. However, you can use frozen blueberries. Add about 2-3 minutes to your bake time when using frozen berries.

Adaptations: You can use other fresh or frozen berries with this base batter recipe. Simply replace the blueberries with the same quantity of fresh cranberries, raspberries, or even apricots.

Nutrition

Keywords: blueberry muffins, blueberry muffins made from scratch