Blueberry Muffins

Photo by Charles Masters
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  • Makes 12 muffins
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 221 calories
    • 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


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


  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.