Easy Blueberry Muffin Recipe

Blueberry Muffins with a moist inside and a sweet crunchy top

5 from 2 votes

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Course: Sweet Baking

Cuisine: Western

Prep Time: 10

Cook Time: 18

Cooling: 5

Total Time: 33

Servings: serves

Preheat: Preheat oven to 415°F (210°C). Line a 12-Muffins pan with muffin liners or grease with butter/oil if you don't have liners.
Prepare 2 mixing bowls: one for dry and another for wet ingredients.
In the first bowl: Sift all-purpose flour and baking powder together using a sieve. Then add brown sugar to the sifted ingredients, combining thoroughly. Make a well in the middle ready for the wet ingredients, then set aside.
In the second bowl: Add the milk, melted butter, and eggs, then whisk until well combined.
Combine wet and dry: Now add the wet ingredients into the well of the dry ingredients bowl. Use a silicone spatula or spoon to stir the ingredients until just combined, but don’t over mix, then fold in the blueberries. (see note #1)
Filling the tray: Fill around 2/3 full for each muffin liner with the batter (around three scoops each). Sprinkle white sugar on each muffin for a sweet and crispy crust.
Baking: Bake the muffins for around 18 minutes or until golden brown. You can test with a skewer by inserting it into the middle of the muffins, and if it comes out clean, they’re ready.
Cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them onto a cooling rack.

Don’t worry about having some lumps and some dry flour still showing in the batter, it’s normal and a sign your muffins will be light and fluffy.

Keyword: Easy Blueberry Muffin Recipe