Soft, fluffy, and bursting with juicy berries—these classic blueberry muffins are quick to make and perfect for breakfast, snacks, or dessert.

1 ½ cups all-purpose flour

½ cup granulated sugar

2 tsp baking powder

½ tsp salt

¼ cup unsalted butter, melted

½ cup milk

1 large egg

1 tsp vanilla extract

1 ½ cups fresh or frozen blueberries

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Preheat Oven: Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper liners.

Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.

Mix Wet Ingredients: In a separate bowl, whisk melted butter, milk, egg, and vanilla until smooth.

Combine: Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Add Blueberries: Gently fold in blueberries.

Fill Muffin Tin: Divide batter evenly among the muffin cups, filling each about ⅔ full.

Bake: Bake for 20–25 minutes, or until a toothpick comes out clean.

Cool: Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Use fresh or frozen blueberries. No need to thaw frozen berries.

Do not overmix to avoid dense muffins.

Optional: Add a sprinkle of sugar on top before baking for a crunchy finish.