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bluberry muffins
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Blueberry Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 2 cups all-purpose flour – Spoon and level. Don’t freestyle.
  • ¾ cup sugar – Sweet but not cupcake-level sweet.
  • 2 tsp baking powder – Helps those muffins rise like champs.
  • ½ tsp baking soda – Extra lift = taller tops.
  • ½ tsp salt – Keeps everything balanced.
  • Wet Ingredients
  • ½ cup unsalted butter melted and cooled – Flavor = unlocked.
  • ½ cup milk or buttermilk – Buttermilk = extra tender.
  • 2 large eggs – Room temp works best.
  • 2 tsp vanilla extract – Don’t hold back.
  • The Star
  • 1½ cups blueberries – Fresh or frozen no thawing if frozen.
  • 1 tbsp flour for tossing berries – Prevents blueberry sinkage.
  • Optional But Highly Encouraged
  • Coarse sugar for topping – Crunchy sparkly, bakery vibes.

Instructions

  • Preheat aggressively
  • Preheat your oven to 220°C / 425°F. High heat is the secret to tall muffin tops. Line a muffin tin—no excuses.
  • Mix dry ingredients
  • In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Simple and satisfying.
  • Mix wet ingredients
  • In another bowl, whisk melted butter, milk, eggs, and vanilla until smooth. This should smell amazing already.
  • Combine gently
  • Pour wet ingredients into dry. Stir just until combined. Lumps are fine. Overmixing is not.
  • Add blueberries
  • Toss blueberries with flour, then gently fold them into the batter. Try not to smash them—blueberry streaks are cute but messy.
  • Rest the batter (optional but powerful)
  • Let the batter rest for 15 minutes. This step helps create taller tops. Worth it.
  • Fill and top
  • Fill muffin cups all the way to the top. Sprinkle with coarse sugar if using. Confidence is key here.
  • Bake smart
  • Bake at 425°F for 5 minutes, then reduce oven temp to 175°C / 350°F and bake another 15–18 minutes. Don’t open the oven early.
  • Cool slightly and admire
  • Let muffins cool for 10 minutes. Stare at those tall tops. You did that.