Line your muffin pans with paper liners or grease them lightly with butter or cooking spray to prevent sticking.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well combined.
In a separate bowl, whisk together 2 large eggs, 1 cup of milk (you can use any kind - dairy or non-dairy), 1/2 cup of melted butter (or vegetable oil), and 1 teaspoon of vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to tough muffins.
Gently fold in 1 and 1/2 cups of fresh blueberries until evenly distributed throughout the batter. If using frozen blueberries, toss them in a little flour before adding to the batter to prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the ultimate blueberry muffin experience!
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