This homemade blueberry muffin is perfect to make in summer when fresh blueberries are abundant. Let’s get baking!
Ingredients for the blueberry muffin:
- 1 cup (200g) granulated sugar;
- 6 tablespoons unsalted melted butter;
- 2 lightly beaten eggs;
- 1 cup (240ml) milk;
- 2 teaspoons pure vanilla extract;
- 2 cups (250g) all-purpose flour;
- 1 teaspoon baking powder;
- ½ teaspoon salt;
- 1 ½ cups fresh blueberries;
- 2 tablespoons raw sugar (optional).
How to make the blueberry muffin:
- Preheat oven to 350°F (180°C);
- Grease muffin tins;
- Beat softened butter and sugar with a spatula or mixer until fully combined;
- Add beaten eggs, milk, and vanilla extract, mixing until well incorporated;
- In a separate bowl, mix 2 cups flour, baking powder, and salt;
- Add dry ingredients to wet ingredients and mix until just combined;
- Take care not to overmix;
- In a small bowl, toss blueberries with 1 teaspoon flour until evenly coated;
- Fold blueberries into the batter;
- Divide batter into prepared muffin tins;
- Top with raw sugar (optional);
- Bake at 350°F (180°C) for 70-85 minutes or until fully cooked;
- Test with a toothpick – if it comes out clean, the muffins are ready;
- Let cool 10-15 minutes before serving. Enjoy!
Fun Facts About Blueberries:
Blueberries, or blueberries, are shrubs in the Ericaceae family (relatives of azaleas, rhododendrons, and manzanita). These shrubs are native to Eurasia and thrive in forest understories across Europe. American blueberries are a North American native species. The plant produces small, arborvitae-colored berries with a sweet-tart flavor that thrive in temperate climates.
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