Easy Blueberry Muffin
Soft, moist blueberry muffins made with mashed and whole berries for fruit flavor throughout and juicy pockets in every bite. A light sugar topping bakes into a golden finish.
Ingredients
- 270 g all-purpose flour
- 1 tablespoon all-purpose flour for coating the blueberries
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ teaspoon ground cinnamon
- 115 g unsalted butter softened
- 200 g sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 120 ml whole milk
- 380 g blueberries fresh or frozen
- 3 teaspoons sugar for topping
Instructions
- Preheat the oven to 170 °C. Line a 12-cup muffin pan with paper liners.
- Sift 270 g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ⅓ teaspoon ground cinnamon into a large bowl.
- In a separate bowl, cream 115 g unsalted butter, softened, with 200 g sugar until light and fluffy. Add 2 eggs and 1 teaspoon vanilla extract, then beat until fully combined.
- Gradually add the dry mixture and 120 ml whole milk to the butter mixture in alternating additions, starting and ending with the dry ingredients. Fold gently with a spatula just until combined; overmixing can make the muffins dense.
- Mash one-quarter of the 380 g blueberries with a fork. Toss the remaining whole blueberries with 1 tablespoon all-purpose flour, reserving a few berries for the tops.
- Gently fold the mashed blueberries into the batter. Fold in the flour-coated whole blueberries until evenly distributed, leaving the reserved berries aside.
- Divide the batter among the 12 lined cups, filling each about two-thirds full. Add the reserved berries and sprinkle each muffin with ¼ teaspoon sugar, using 3 teaspoons sugar in total.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Notes
Divide the berries: Mashing one-quarter spreads blueberry flavor through the crumb, while the flour-coated whole berries create juicy pockets and stay more evenly distributed.
Mix gently: Once the flour is added, fold only until combined. Overmixing can make the muffins dense instead of soft and tender.
Measure the topping: Use about ¼ teaspoon sugar per muffin. This divides the 3 teaspoons evenly and creates a lightly crisp, golden finish.
Nutrition
Calories: 257kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 184mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 1mg
