Blueberry Muffins
Makes 12 muffins|
Hands-On Time:
10m
|
Total Time:
40m
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
- 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.
Nutritional Information
- 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.
Quick Tip
If blueberries aren’t in season, you can use frozen ones instead, but keep in mind that the muffins will have some blue streaks.
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