Ingredients
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 1/2 cups blueberries
2 tablespoons turbinado sugar, optional
Total time: 40 minutes Serves: 12 muffins
How to Make It
Step 1
Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.
Step 2
In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not overmix).
Step 3
Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
Step 4
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.
Nutritional Facts:
Calories 221
Fat 9g
Sat fat 5g
Cholesterol 56mg
Sodium 189mg
Protein 4g
Carbohydrate 32g
Sugar 15g
Fiber 1g
Iron 1mg
Calcium 40mg