Low-Sugar Blueberry Muffins
Soft, tender blueberry muffins with just a touch of sweetness, made with simple ingredients and perfect for breakfast or snacks.
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp sea salt fine
- 6 tbsp unsalted butter melted and cooled
- ⅓ cup granulated sugar
- 2 eggs large
- ¾ cup whole milk
- 1½ tsp vanilla extract
- 1½ cups blueberries fresh or frozen
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups. Set aside.
- Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, and sea salt.
- Combine wet ingredients: In a medium bowl, whisk melted butter and sugar until combined. Add eggs, milk, and vanilla extract, then whisk until smooth.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid overmixing.
- Fold in blueberries: Gently fold in fresh or frozen blueberries.
- Fill muffin cups: Using an ice cream scoop, divide batter evenly into the 12 muffin cups, filling each to the top. Sprinkle with coarse sugar if desired.
- Bake: Bake for 18–20 minutes, until tops are golden and a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries: Both work well. If using frozen, toss them in a little flour first to prevent sinking and color bleeding.
- Store properly: Keep muffins fresh by storing them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
