An incredibly easy one bowl recipe for some of the best blueberry muffins you’ll ever eat! These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap!
Let me just start by saying this recipe was so NOT in the plans for this Thursday!
I had something healthy to put up. But then, I was like scratch that because it’s been cold and dreary and rainy in my part of the world…..and I need some comfort food.
I needed a mouthful of cozy sweet carbs!
When I decided I needed muffins, I also decided I needed them pronto – and one bowl blueberry muffins came to my rescue.
Ok, technically these are a one bowl muffin – one bowl and a measuring cup to be exact.
One bowl for the dry ingredients…..then…..
I whisk all of my wet ingredients together in a liquid measuring cup to save me from dragging out another bowl to wash.
Dishes are not my friend.
I chowed down on two of these straight out of the oven.
Still piping hot – just cool enough that I didn’t completely burn my fingertips off.
With a big slather of butter.
It was heaven, and I suggest you do the same.
- 2 Cups All Purpose Flour (spooned and leveled)
- 3/4 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 1 Cup Milk
- 2 Large Eggs (room temperature is best)
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Butter, Melted and cooled slightly (1 Stick)
- 2 Cups Blueberries (Fresh or Frozen)
Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a 2-3 cup liquid measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter
Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.
Gently fold the blueberries into the batter.
Fill the muffin cups up to the top with batter. Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.
NOTE: Tossing your blueberries in flour to keep them from sinking is a myth, and an unnecessary step! If you want more blueberries in the muffin top, simply add about 1 Tablespoon of plain muffin batter to the muffin cups first. Then, fold the blueberries into the remaining batter and fill the muffin cups up the rest of the way.