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Baking & desserts · American · Weeknight
Blueberry Muffins
Something sweet from the public-domain kitchen, kept the way its author wrote it.
- 20 min hands-on
- 40 min total
- Serves 12
- under $4 a serving
- Vegetarian
- oven
- muffin tin
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 12
- 2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1 tablespoonbaking powder
- ½ teaspoonsalt
- ½ cupunsalted butter, melted
- 1 cupmilk
- 2 largeeggs
- 1 teaspoonvanilla extract
- 1½ cupsfresh blueberries
Method one step at a time, with timers in the app
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or just grease the tin directly.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.⏱ 20 min
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Allergens, with the fine print read
- ⚠Contains dairy, eggs, gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Marcus Howser, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.