Muffin Recipe

Preheat and prepare pans

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or nonstick spray.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed and there are no lumps.

Combine wet ingredients

In a separate medium bowl, whisk the milk, eggs, melted cooled butter, and vanilla extract until smooth and homogenous.

Mix wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined. The batter should be slightly lumpy — do not overmix or the muffins will be tough.

Fold in add-ins

Gently fold in the blueberries (or chosen add-in) until evenly distributed. If using frozen berries, fold them in straight from frozen to prevent too much color bleed and avoid thawing.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. This yields full-topped muffins.

If desired, sprinkle the tops with turbinado sugar for a crunchy top.

Bake in the preheated oven for 18 to 22 minutes, rotating the pan once halfway through baking for even color. Muffins are done when the tops are golden, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the internal temperature is about 205°F (96°C) if using a thermometer.

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool another 15 minutes before serving. Serve warm or at room temperature.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap individually and freeze up to 3 months; thaw at room temperature or warm in a 300°F (150°C) oven for 8–10 minutes.