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Easy Blueberry Muffins

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: 25 minutes
  • Serves
    Serves: 12
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 2 Cups all-purpose flour
  • 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
  • Preheat oven to 375°F. Lightly grease a 12-cup muffin pan or line with paper liners. Gently toss blueberries with 1 tablespoon flour and set aside.
  • Whisk flour, baking powder, and salt in a medium bowl. In another large bowl whisk eggs, sugar, milk, butter, and vanilla. Pour the dry mixture over the wet ingredients and blend together just until combined. Don’t over-mix or the muffins will be tough.
  • Gently fold in blueberries. Be careful not to break them open.
  • Divide batter between muffin cups. Bake until golden on top and a toothpick inserted in the center muffin comes out clean, about 25 minutes.
     
Serving Size:

1 muffin (79g)

Calories 170
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 45 mg
Sodium 510 mg
Total Carbohydrates 28 g
Dietary Fiber 1 g
Sugar 11 g
Protein 4 g

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