Tool

• Mixing bowls

• Electric hand mixer

• Muffin pan

• Paper cupcake liners

Ingredients

• 2 cups all‑purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 8 ounces fresh blueberries

• ¾ cup granulated sugar

• ½ cup unsalted butter, melted

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• ¾ cup whole milk, room temperature

• Coarse sugar, for topping

Direction

Prep

• Preheat oven to 400°F.

• Line a 12‑cup muffin pan with paper liners.

Mix Dry Ingredients

• Whisk flour, baking powder, and salt in a medium bowl.

• Toss blueberries with 1 tablespoon of the dry mixture to prevent sinking.

Mix Wet Ingredients

• In a large bowl, beat sugar, melted butter, and eggs on medium speed until light and fluffy (2 minutes).

• Beat in vanilla.

Combine

• Add flour mixture in 3 parts, alternating with milk.

• Stir in blueberries.

• Divide batter evenly — cups will be full.

• Add extra blueberries on top and sprinkle with coarse sugar.

Bake

• Bake 20 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.

• Cool in the pan for a few minutes, then transfer to a wire rack.

Notes

• Weigh the flour for best texture; too much flour = dry muffins.

• Room‑temperature eggs and milk incorporate more smoothly.

• Don’t overmix — prevents tough muffins.

• Toss berries in flour to keep them suspended.

• Optional: Place a ramekin of water in the oven for extra‑moist muffins.

Nutrition

(per muffin)

Calories: 226kcal • Carbs: 32g • Protein: 4g • Fat: 9g
Saturated Fat: 5g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 2g • Trans Fat: 0.3g
Cholesterol: 53mg • Sodium: 284mg • Potassium: 75mg • Fiber: 1g • Sugar: 15g
Vitamin A: 316IU • Vitamin C: 2mg • Calcium: 69mg • Iron: 1mg