Easy Blueberry Muffins
The title says it all. These are the tastiest of all the easy blueberry muffins out there. Try them for yourself.
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
12
Perfect for:
Afternoon Snacks
Breakfast in Bed
Packable Snacks
Ingredients
- 1 Package (6 ounces) Driscoll's Blueberries
- 2 Cups plus 1 tablespoon all-purpose flour, divided
- 1 Tbsp. baking powder
- 1/2 Tsp. salt
- 3/4 Cup sugar
- 1 Cup milk
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 1 Tsp. vanilla extract
- 2 large eggs
Directions
- PREHEAT oven to 375°F.
- PREPARE a 12-cup muffin pan by buttering, coating with cooking spray, or by lining with paper liners.
- PLACE blueberries into a small bowl.
- ADD 1 tablespoon flour.
- TOSS blueberry mixture gently until berries are lightly coated with flour.
- SET ASIDE blueberries.
- PLACE eggs into a large bowl.
- WHISK eggs thoroughly.
- ADD sugar, milk, butter, and vanilla.
- WHISK to combine ingredients.
- SET ASIDE egg mixture.
- PLACE remaining 2 cups flour into a medium bowl.
- ADD baking powder and salt.
- MIX to combine ingredients.
- POUR flour mixture over egg mixture.
- STIR batter just until combined. Do not over mix.
- ADD blueberries.
- FOLD batter gently to incorporate berries AND be careful not to break berries open.
- DIVIDE batter evenly between muffin cups.
- BAKE for about 25 minutes or until muffins are golden and a toothpick inserted in center muffin comes out clean.
- COOL in pan 5 minutes.
- REMOVE muffins from pan.
- SERVE warm OR ALLOW to cool completely on wire rack.
