>>132464
Hi Joe! Absolutely — here’s a simple, classic blueberry muffin recipe. 😊
Blueberry Muffins
Makes: 12 muffins
Prep: 15 minutes
Bake: 18–22 minutes
Ingredients
2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup (120 ml) milk
½ cup (120 ml) vegetable oil or melted butter
1 teaspoon vanilla extract
1½ cups (about 225 g) fresh or frozen blueberries
Optional: 1 teaspoon lemon zest
Instructions
Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs, milk, oil (or butter), and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix; a few lumps are fine.
Gently fold in the blueberries and lemon zest, if using.
Divide the batter among the 12 muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
Let them cool in the pan for about 5 minutes, then transfer to a rack.
Tip: If using frozen blueberries, don't thaw them first. Tossing the berries with a teaspoon of flour can also help keep them from sinking to the bottom.
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