Blueberry Muffins
- 15m Prep Time
- 25m Cook Time
- 1h Ready In
These blueberry muffins are perfect for a quick breakfast or snack. They are made with fresh blueberries and have a tender crumb.
Ingredients
- 237 ml blueberries
- 473 ml flour
- 59.1 ml butter
- 59.1 ml sugar
- 1 egg beaten
- 19.7 ml baking powder
- 2.46 ml salt
- 237 ml milk
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 128 mg
- Iron: 1.26 mg
- Magnesium: 8.6 mg
- Phosphorus: 88.1 mg
- Potassium: 67.6 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml blueberries
- 473 ml flour
- 59.1 ml butter
- 59.1 ml sugar
- 19.7 ml baking powder
- 2.46 ml salt
- 237 ml milk
Prepare
- Beat 1 egg
Let's Cook
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Step 1.
Toss the blueberries with ¼ cup of the flour in a small bowl, ensuring they are evenly coated. Let them sit at room temperature for 1 hour.
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Step 2.
While the blueberries sit, cream together the ¼ cup butter and ¼ cup sugar in a large bowl until light and fluffy. Beat in the beaten egg until well combined.
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Step 3.
In a separate bowl, whisk together the remaining 1¾ cups flour, 4 teaspoons baking powder, and ½ teaspoon salt.
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Step 4.
Stir the flour mixture and 1 cup milk into the butter mixture alternately, beginning and ending with the flour mixture, until just combined. Do not overmix.
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Step 5.
Gently fold the floured blueberries into the batter until evenly distributed.
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Step 6.
Scoop the batter into buttered muffin tins, filling each cup about two-thirds full. Bake in a preheated 425°F oven for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.