Easy Blueberry Muffins
Easy Blueberry Muffins are super quick and simple to make from scratch!
Servings: 12 Muffins
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 Tbsp maple syrup optional
- 1 tsp vanilla extract
- 3/4 cup milk
- 1/3 cup canola or vegetable oil
- 2 cups fresh blueberries
- 1 tbsp all-purpose flour
- 1 tbsp coarse sugar optional
Instructions
- Preheat oven to 425°F (220°C) degrees. Line a 12-cup muffin pan with muffin liners or spray with baking. Set aside.
- In a medium bowl or measuring jug, combine flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together eggs and sugar until combined. Mix in maple syrup, vanilla extract, milk, and oil. Stir until combined.
- Fold dry ingredients into wet ingredients and mix everything together by hand until just combined. Avoid overmixing.
- Toss dry blueberries with 1 tbsp flour. Fold blueberries carefully into the batter.
- Use an ice cream scoop or spoon to scoop batter into prepared muffin pan. Fill the cups all the way to the top. Top with a sprinkle of coarse sugar.
- Bake at 425°F for 5 minutes. Then reduce oven temperature to 350°F (180°C) and continue to bake for 15-20 minutes until muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Nutrition
Calories: 245kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 169mg | Fiber: 1g | Sugar: 23g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg