Easy Blueberry Muffins
Tender, bakery-style blueberry muffins made with just seven ingredients and ready in under 25 minutes. No mixer required—stir by hand and bake.
- Total time
- 24 min
- Servings
- 12
- Calories
- 168
- Protein
- 3g
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- 1.5 cups fresh blueberries
Instructions
- 1
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners.
- 2
Whisk flour, sugar, baking powder, and salt in a large bowl.
- 3
In another bowl, whisk eggs and milk until combined.
- 4
Pour wet ingredients into dry ingredients. Stir until just combined—a few lumps are fine.
- 5
Fold blueberries into batter with a spatula.
- 6
Divide batter evenly among muffin cups, filling each about two-thirds full.
- 7
Bake for 18–20 minutes, until a toothpick inserted in a muffin comes out clean.
- 8
Cool in the tin for 5 minutes, then transfer to a wire rack.
Tools you’ll need
- 12-cup muffin tin
- paper muffin liners
- two large mixing bowls
- whisk
- spatula
- toothpick
- wire cooling rack
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