Makes 12 muffins| Hands-On Time: | Total Time:
- 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.
- 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).
- Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
- 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.
- Per Serving
- Calories 221
- Fat 9g
- Sat Fat 5g
- Cholesterol 56mg
- Sodium 189mg
- Protein 4g
- Carbohydrate 32g
- Sugar 15g
- Fiber 1g
- Iron 1mg
- Calcium 40mg
What does this mean? See Nutrition 101 .
If blueberries aren’t in season, you can use frozen ones instead, but keep in mind that the muffins will have some blue streaks.