Easy Blueberry Muffins – Soft & Moist Recipe

Ingredients (12 muffins)

• 1 ½ cups (190 g) all-purpose flour
• 3/4 cup (150 g) sugar
• 1 packet baking powder (≈ 10 g)
• pinch of salt
• 2 large eggs
• 120 ml milk
• 100 g melted butter or 80 ml vegetable oil
• 1 tsp vanilla extract
• 150–180 g fresh or frozen blueberries

Instructions

1. Preheat oven to 180°C (375°F) and line a 12-cup muffin tin with paper liners.
2. Mix flour, sugar, baking powder, and salt.
3. Whisk eggs, milk, melted butter, and vanilla, then combine with dry ingredients.
4. Gently fold in blueberries and divide batter into cups.
5. Bake 20–25 minutes until golden. Let cool before removing from tin.

Tips

• Keep frozen blueberries frozen to avoid discoloration.
• Add 2 tbsp yogurt for extra moist muffins.
• For bakery-style tops, fill cups almost full, bake 5 min at 200°C then lower to 180°C.

See more recipes: Click here