Blueberry Muffins
Bakery-style blueberry muffins with tall, domed muffin tops encrusted with sparkling coarse turbinado sugar. Bursting with sweet juicy berries and scented with fragrant real vanilla in every bite.
Ingredients
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servings
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Instructions
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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
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In a separate bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
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Toss blueberries with 1 tbsp flour to keep them from sinking during baking.
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Pour wet ingredients into dry mixture and fold gently with a spatula just until moistened; fold in floured blueberries.
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Divide batter among muffin cups, sprinkle tops with turbinado coarse sugar, and bake for 20 to 22 minutes until tops spring back when touched.
Notes & Tips
Tossing berries in a spoonful of flour prevents them from sinking straight to the bottom of the muffin cups.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 240 kcal |
| Protein | 4g g |
| Fat | 10g g |
| Carbohydrates | 36g g |
| Fiber | 2g g |