Blueberry Muffins
Soft and fluffy muffins bursting with fresh blueberries.
Ingredients:
- all-purpose flour - 240 grams (2 cups)
- granulated sugar - 150 grams (0.75 cup)
- baking powder - 10 grams (2 teaspoons)
- salt - 2.5 grams (0.5 teaspoon)
- large eggs - 2 eggs (2 eggs)
- milk - 120 milliliters (0.5 cup)
- unsalted butter, melted - 115 grams (0.5 cup)
- vanilla extract - 5 milliliters (1 teaspoon)
- fresh blueberries - 300 grams (2 cups)
Instructions:
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes:
You can use frozen blueberries instead of fresh ones. Do not thaw them before adding to the batter.
Nutrition:
- Calories: 220
- Fat: 9g
- Carbs: 32g
- Protein: 4g