- Fresh or frozen blueberries work great—no need to thaw frozen ones.
- Let muffins cool completely, then freeze in a zip-top bag for up to 3 months.
- Lightly coat blueberries in flour before adding to batter to keep them from sinking.
Easy Blueberry Muffins - Food Fun Friday
Easy Blueberry Muffins - so simple to make my kids helped to make them.
Equipment
Ingredients
- 2 cups flour
- ½ cup sugar
- ½ cup brown sugar
- ⅛ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 extra large egg
- ½ stick of butter melted and cooled
- 1 cup milk
- 1 cup fresh blueberries
Instructions
- Before you start, preheat the oven to 375 degrees. Pour the flour, baking powder and salt into a bowl and stir to combine.
- In another bowl, beat the egg and add the sugar, brown sugar and milk. Mix. Stir in the cooled melted butter.
- Add the wet ingredients to the dry ingredients and mix just enough to combine. Fold in 1 cup of blueberries.
- Fill your muffin tin with cupcake liners and fill each ¾ full with the batter.
- Bake at 375 degrees for 20 minutes.
Video
Notes
Nutrition
Calories: 168kcalCarbohydrates: 36gProtein: 3gFat: 1gCholesterol: 15mgSodium: 42mgPotassium: 126mgSugar: 19gVitamin A: 60IUVitamin C: 1.2mgCalcium: 57mgIron: 1.2mg
Tried this recipe?Let us know how it was!
