How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 400°F (204°C). Grease a 12-cup muffin tin or line with paper liners.
Whisk together the flour, sugar, baking powder, and salt
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Beat the egg, then stir
In a separate medium bowl, beat the egg, then stir in the milk, melted butter, and vanilla extract.
Pour the wet ingredients
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until moistened. Do not overmix.
Gently fold in the blueberries
Gently fold in the blueberries until evenly distributed through the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
20 minAllow muffins to cool
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
5 min
A little kitchen wisdom
For the best results, do not overmix the batter; a few lumps are perfectly fine and ensure a tender crumb. If using frozen blueberries, do not thaw them before adding to prevent the batter from turning blue.
