Blueberry Muffins
These are the berry best blueberry muffins with a crispy outside and a tender inside. They can be made with fresh or frozen blueberries and enjoyed year-round.
Prep Time15 minutes mins
Cook Time25 minutes mins
Course: Snack
Keyword: blueberries, blueberry muffins, muffins
Servings: 12 muffins
Calories: 142kcal
1 Electric mixer
1 Muffin tin
12 Paper liners
- ¾ cup Milk
- 1 tbsp Lemon juice or vinegar
- 1 ¾ cup All-purpose flour
- 1 tbsp Baking powder
- ½ tsp Salt
- ¼ cup Butter softened
- ½ cup Granulated sugar
- 1 Egg
- 1 tsp Vanilla
- 1 cup Blueberries fresh or frozen
- 1 tbsp All-purpose flour
Preheat oven to 400°F.
Grease muffin cups or line with paper.
Put 1 tbsp of lemon juice or vinegar in a 1-cup liquid measure. Add milk to measure ¾ cup. Stir and let sit while you prepare other ingredients.
In a large bowl sift together flour, baking powder and salt. Stir thoroughly. Make a well in the center.
In a medium bowl cream butter and sugar.
Beat in egg until smooth.
Mix in milk mixture and vanilla.
Pour into well and stir just to moisten. The batter will be lumpy.
In a small bowl gently stir blueberries with 1 tbsp flour to coat. Fold into batter.
Spoon batter into prepared muffin cups so they are ¾ full. If you are using frozen blueberries, the batter will become cold and firm. This is OK.
Bake at 400°F for 25 minutes until nicely browned.
Calories: 142kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 168mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg