Description
Light, golden-baked blueberry muffins with a tender crumb and burst of juicy berries. Made with melted butter, fresh blueberries, and a balanced sweet-tart profile for breakfast or dessert, perfect for beginners.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted melted butter
2 large eggs
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Instructions
Preheat oven to 375°F (190°C) and line muffin tins with paper cups.
In a bowl, whisk flour, sugar, baking powder, salt, and melted butter until combined.
Stir in eggs and milk until smooth (no lumps remain).
Gently fold in blueberries to avoid bruising.
Fill each cup 2/3 full and bake 22 minutes until golden.
Let cool slightly in tin before serving warm.
Notes
Use buttermilk instead of milk for extra moisture.
Add a small amount of cornstarch to the batter for thicker cell structures
Freeze baked muffins in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 22
- Category: Recettes Petit Déjeuner Faciles et Romantique
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 13g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg