Blueberry Muffins

Photo by Charles Masters

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Makes 12 muffins
Hands-On Time 10 min
Total Time 40 min
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

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.

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.