Forget about dense and cake-y, we wanted a delicate muffin that is all about the fruit. Reduced-fat milk lightens the crumb but still provides enough support for a whopping two cups of sweet blueberries. Our muffins are literally bursting with berries. This is the perfect recipe for berry season (June and July), when blueberries often go on sale for half price. Alternatively, an equal amount of frozen berries may be used, but thaw, rinse, and dry them before using.
- Nonstick cooking spray
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup 2% milk
- ¼ cup butter, melted
- 1 ½ teaspoons vanilla extract
- 2 cups fresh blueberries
- Preheat the oven to 375°F, and spray a 12-cup muffin tin with nonstick cooking spray (or line with paper liners).
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Fold the wet ingredients into the dry ingredients, mixing just until a batter has formed.
- Gently fold the blueberries into the muffin batter, and spoon evenly into the prepared muffin cups.
- Bake for 23–25 minutes, or until golden brown and springy to the touch. Let cool for 5 minutes before serving.
HELPFUL TIP: When mixing the batter, there is no need to overdo it. Muffin batters should be a little lumpy. Overmixing will make the final muffins slightly denser.