Blueberry Muffins

Blueberry Muffins
Charles Masters
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Makes 12 muffins
preparation
10
minutes
cooking
40
minutes

Ingredients

2
cups
all-purpose flour, spooned and leveled
2
teaspoons
baking powder
1/2
teaspoon
kosher salt
3/4
cup
granulated sugar
1/2
cup
(1 stick) unsalted butter, melted and cooled
1/2
cup
whole milk
2
large eggs
1 1/2
cups
blueberries
2
tablespoons
turbinado sugar, optional

Directions

  1. Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.
  2. In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not overmix).
  3. Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
  4. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.
Caroline Wright

Nutritional Information

  • Per Serving
  • Calories 221
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 56 mg
  • Sodium 189 mg
  • Protein 4 g
  • Carbohydrate 32 g
  • Sugar 15 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 40 mg
What does this mean? See Nutrition 101.

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