How to Make Blueberry Muffins

This classic breakfast muffin can be made year-round with frozen blueberries. This recipe makes about a dozen regular-size muffins.

Instructions

Difficulty: Easy

Things You’ll Need:

• Measuring Spoons
• Wire Cooling Rack
• Muffin Pans
• Rubber Spatula
• Groceries
• Measuring cups
• Whisk
• Mixing bowls
• 2 c. all-purpose flour
• 1 tbsp. baking powder
• 1/4 c. sugar
• 1/2 tsp. salt
• 1/2 tsp. allspice
• 1 egg
• 3/4 c. milk
• 1/2 c. melted butter
• 1 1/2 c. fresh or frozen blueberries

1. Heat the oven to 375 degrees F.
2. Generously butter a standard 2 1/2-inch muffin tin or line it with paper liners.
3. Sift the dry ingredients into a bowl, stir together and form a well in the center.
4. Beat the egg and milk together in another bowl, then beat in the butter.
5. Pour the wet ingredients and the blueberries into the flour and stir the mixture together slowly only until everything is combined. The mixture should still be lumpy, not smooth.
6. Divide batter between muffin cups, filling each one about 3/4 full.
7. Bake about 20 minutes or until the tops turn golden.
8. Let the muffins cool in the tins about 5 minutes, then remove them to a rack to finish cooling.

Tips & Warnings

• A standard muffin tin holds a dozen muffins, each one 2 1/2 inches in diameter. You can bake these muffins in smaller tins; just decrease the cooking time and check closely for doneness.
• It's important to let the muffins cool in the tins for a few minutes because they'll steam when they leave the oven, and this steam helps moisten them. But too much steam will turn them soggy, so remove them when they're still hot and finish cooling them outside the tins.