What’s so hard about making muffins that are fluffy, moist and tasty? For me, it’s never been easy. But this recipe for Simple & Moist Blueberry Muffins works for me, and it should also work for you!
When it comes to blueberries, I just love them when they’re baked. It’s like they turn into miniature blueberry juice bombs once they hit 350 degrees. And when they’re all nestled up in warm, freshly baked cake – it’s like a little bite of heaven. I totally recommend whipping these muffins up on a lazy weekend morning, or any time, really.
And don’t forget to slather them with a little butter, then dust with some powdered sugar.
Enjoy!
Simple & Moist Blueberry Muffins
Servings: 12 muffins
Ingredients
- 2 c all purpose flour
- 1 Tbls baking powder
- 1/2 tsp salt
- 3/4 c sugar
- 1½ Tbls butter cubed
- 2/3 c milk room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1¾ c fresh or frozen blueberries
Dusting
- 1/4 c powdered sugar
Instructions
- Heat oven to 400° F.
- Grease & flour muffin tin.
- In mixing bowl, whisk together flour, baking powder, sugar and salt.
- Add cubed butter to flour mixture and beat with paddle attachment until butter is mostly incorporated. You should be able to see some pea-sized pieces of butter.
- In small mixing bowl, whisk together the milk, vanilla extract.
- With mixer on medium speed, slowly add milk mixture to flour mixture until mixture comes together and leaves the side of the bowl.
- Increase mixer speed to medium high and add eggs one at a time, beating between first addition. Scrape down bowl and continue to beat for another minute until batter is smooth.
- Stir in blueberries.
- Fill muffin tin cups to 3/4 full.
- Bake for 15 minutes or until golden brown and toothpick comes out dry when inserted in center of a muffin.
How many eggs?
Hi there! Just updated the recipe card with 2 eggs. Thanks for catching that!
When to incorporate the blueberries and how?
Hi there! Add them after you mix the batter until smooth, and right before you fill muffin tins. Enjoy!