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Blueberry Muffins

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These Blueberry Muffins are so soft and tender with fresh blueberries in every bite. They're really easy to make and can be made quickly in one bowl. Adding turbinado sugar on top makes them feel like an extra fancy bakery muffin!

  • Author: Marisa Guerra
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 12 servings
  • Category: Breakfast

Ingredients

  • 99 grams (1/2 cup) sugar
  • 53 grams (1/4 cup) brown sugar
  • 4 oz (1/2 cup) unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 210 grams (1 3/4 cups) flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 56 grams (1/4 cup) milk
  • 1 cup fresh blueberries
  • Turbinado sugar

Instructions

  1. Preheat your oven to 425º F. Prepare a muffin pan with muffin liners.
  2. In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
  3. Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
  4. Add the flour, baking powder, baking soda, salt, and milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
  5. Scoop the batter into 12 muffins liners, so that each liner is about ¾ full. Add remaining blueberries on top as well as some turbinado sugar.
  6. Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 8-9 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!

Notes

  • These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.

Find it online: https://marisabakes.com/2024/08/14/blueberry-muffins/