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Fluffy blueberry muffins, a quick to make, energy-giving treat. Perfect for busy mornings!
Classic bakery-style muffins bursting with juicy blueberries. A tender, moist crumb with a slightly crisp, golden-brown top makes these the perfect breakfast treat or afternoon snack.
Serving size: 1 serving
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Fluffy blueberry muffins, a quick to make, energy-giving treat. Perfect for busy mornings!
This american dish is perfect for breakfast. With 244.13 calories and 3.57g of protein per serving, it's a low-sodium, low-calorie option for your meal plan.
Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease and flour the cups.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures the leavening agents are evenly distributed.
In a separate medium bowl, whisk the egg. Then, add the whole milk, vegetable oil, and vanilla extract. Whisk until the wet ingredients are just combined.
Pour the wet mixture into the dry ingredients. Using a spatula, fold the ingredients together until just moistened. Do not overmix; a few lumps in the batter are expected and desirable for a tender muffin.
Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer to prevent the batter from turning purple.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
For a crunchy, bakery-style top, sprinkle the turbinado sugar evenly over the batter in each cup. This step is optional but highly recommended.
Bake at 425°F (220°C) for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 375°F (190°C) and continue to bake for another 15-17 minutes. The muffins are done when they are golden brown and a wooden skewer inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
