Blueberry Muffins

A dish — all-purpose flour and granulated sugar carry it. On the table in about 30 minutes.

Serves 12 · 30 min · Berries

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1/2 cup unsalted butter, melted → plant butter, ghee (mostly lactose-free), or olive oil
1 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or just grease the tin directly.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the fresh blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes.
Transfer the muffins to a wire rack to cool completely before serving.

Nutrition (estimated, per serving)