Classic Blueberry Muffins

My remedy when life gets complicated? Bake a batch of blueberry muffins. The combination of the moist, vanilla-scented crumb and warm, jammy blueberries takes me right back to childhood.

By / Photography By Jie | June 01, 2018

Ingredients

  • 1 ⅔ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ¾ cup + 2 tablespoons milk, preferably whole
  • 1 egg, lightly beaten
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¾ cup fresh blueberries

Preparation

Preheat the oven to 400°F. Fill a 12-cup muffin tin with parchment paper liners. In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk with the egg, melted butter, and vanilla until well combined. Pour into the dry ingredients and mix until just incorporated but a few lumps remain. With a spatula, gently fold in the blueberries.

Divide the batter evenly into the muffin tins, using a ¼ cup ice cream scoop if you’d like. Bake until muffins are golden brown and a toothpick inserted in muffins comes batter-free, with some blueberry stains, about 18 minutes. Cool on a rack and serve warm. Muffins will taste best eaten the same day.

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Ingredients

  • 1 ⅔ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • ¾ cup + 2 tablespoons milk, preferably whole
  • 1 egg, lightly beaten
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¾ cup fresh blueberries
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