Perfect Blueberry Muffins
Tender, perfectly sweetened, and loaded with blueberries! These blueberry muffins don't disappoint!
Servings: 12 muffins
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Mix-in ingredients
- 2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour
- Turbinado sugar for topping the muffins optional
Instructions
- Preheat oven to 400° F. and line a 12 cup muffin pan with liners or spray with cooking spray.
- In a large bowl whisk together the flours, baking powder, and salt.
- In a separate bowl whisk together the sugar, melted butter, eggs, milk, vanilla and almond extract.
- Pour the wet ingredients in with the dry and use a rubber spatula to fold them together until just combined. Don't overmix.
- In a small bowl toss the blueberries together with the tablespoon of flour until coated. Pour them in with the batter and gently fold them in.
- Divide the batter evenly into the prepared muffin pan. Sprinkle turbinado sugar on top of the muffins and then place them onto the middle rack of the oven and bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out with a few crumbs attached.
- Cool the muffins in the pan on a wire rack before removing them.
Notes
- If using frozen blueberries don't defrost, simply mix in while they are frozen.
- For a sweeter muffin, increase the sugar to 1 cup.
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 71mg | Fiber: 2g | Sugar: 16g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg