Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Do not thaw them before adding to the batter to prevent extra moisture.

Why did my blueberries sink to the bottom?

Toss them in a little flour before folding into the batter to keep them suspended.

How can I make my muffins extra fluffy?

Use fresh baking powder and don’t overmix the batter.

Can I make these muffins without eggs?

Yes, use a flaxseed egg or applesauce as a substitute.

How do I keep muffins moist for days?

Store them in an airtight container with a paper towel to absorb excess moisture.

Blueberry Muffins - RecipeShots

Name: Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Fresh Blueberries – juicy, antioxidant-rich fruit; All-Purpose Flour – provides structure and light texture; Granulated Sugar – sweetens and enhances flavor; Baking Powder – helps muffins rise and stay fluffy; Milk – keeps muffins moist and tender; Eggs – add richness and bind ingredients; Vanilla Extract – enhances sweetness and aroma; Butter – adds moisture and flavor

Blueberry Muffins

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Soft and fluffy blueberry muffins bursting with juicy berries – a classic breakfast or snack favorite.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Fresh Blueberries – juicy, antioxidant-rich fruit
All-Purpose Flour – provides structure and light texture
Granulated Sugar – sweetens and enhances flavor
Baking Powder – helps muffins rise and stay fluffy
Milk – keeps muffins moist and tender
Eggs – add richness and bind ingredients
Vanilla Extract – enhances sweetness and aroma
Butter – adds moisture and flavor

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Instructions

Preheat the oven and line a muffin tin with paper liners.
In a mixing bowl, combine flour, sugar, baking powder, and salt.
In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
Gently fold in the blueberries.
Fill each muffin cup about three-quarters full.
Sprinkle a little extra sugar on top for a crunchy finish.
Bake until golden and a toothpick comes out clean.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack.

Notes

Use room temperature ingredients for better mixing.
Toss blueberries in flour to prevent sinking.
Store in an airtight container at room temperature for up to 3 days.

Find it online: https://recipeshots.com/blueberry-muffins/