blueberry muffin recipe

🧾 Ingredients (12 muffins)

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter (melted) or oil
• 2 eggs
• 1 cup milk (or yogurt/buttermilk)
• 1 tsp vanilla extract
• 1½ cups blueberries (fresh or frozen)
• 1 tbsp flour (to coat blueberries)

🥣 Instructions

1. Preheat oven to 180°C (350°F). Line a muffin tray.
2. Mix dry ingredients: flour, sugar, baking powder, baking soda, salt.
3. Mix wet ingredients: eggs, milk, melted butter, vanilla.
4. Combine: Add wet to dry and mix gently (don’t overmix).
5. Prep blueberries: Toss with 1 tbsp flour, then fold into batter.
6. Fill molds about ¾ full.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
8. Cool slightly and enjoy.

🍽️ Nutrition (Per Muffin, approx.)

⚖️ Macro Breakdown (% of calories)

• Carbs: ~53%
• Fat: ~38%
• Protein: ~7%

⭐ Tips for Best Muffins

• Don’t overmix → keeps them soft
• Use room temperature ingredients
• Sprinkle sugar on top before baking for a crunchy crust
• Frozen blueberries? Add directly (don’t thaw)

🥗 Make It Healthier

• Replace half flour with whole wheat
• Reduce sugar to ½ cup
• Use oil instead of butter for lighter texture
• Add oats or nuts for extra fiber