Cozy Chaos Living

Blueberry Muffins

These tender, buttery muffins are filled with juicy blueberries and flavored with a touch of vanilla. They have soft, fluffy centers and lightly golden tops—perfect for breakfast, brunch, or an afternoon snack.

Makes 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • 1½ cups fresh or frozen blueberries
  • Coarse sugar for the tops, optional

Instructions

  1. Heat the oven to 375°F. Line a 12-cup muffin pan or grease it well.
  2. Whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk the melted butter, eggs, milk, and vanilla.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined—a few lumps are fine.
  5. Fold in the blueberries. If using frozen berries, add them straight from the freezer without thawing.
  6. Divide the batter among the muffin cups and sprinkle with coarse sugar, if desired.
  7. Bake for 18–22 minutes, until the tops are golden and a toothpick inserted near the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer the muffins to a rack.

Tip: Toss the blueberries with a teaspoon of flour before folding them in to help keep them evenly distributed.