Small Batch Bakery-Style Blueberry Muffins
Ultra fluffy, soft blueberry muffins that taste like they came straight out of your favorite bakery. The perfect brunch or breakfast treat!
As much as I absolutely adore my grain-free, higher nutrient-density desserts, sometimes you just can’t beat the classic butter, sugar, and flour. Whenever I am at a bakery or restaurant for brunch I have to order a blueberry muffin. It is like a soft, vanilla cupcake that is bursting with fresh blueberries and tastes even better with a pat of butter.
Small Batch Bakery-Style Blueberry Muffins
Ultra fluffy, soft blueberry muffins that taste like they came straight out of your favorite bakery. The perfect brunch or breakfast treat!
Servings: 6
Ingredients
- 1/4 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg
- 1/4 cup almond milk or any milk
- 1 cup all-purpose flour
- 1/2 cup fresh blueberries + 1 tsp flour
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with six liners.
- Beat the butter, sugar, baking powder, salt, and vanilla until creamy (about 1 minute). Add in the egg and beat for an additional 1-2 minutes.
- Pour in the almond milk and mix until just combined. Gradually add in the flour and stir with a fork or spoon until mostly smooth. Do not over-stir.
- Add the blueberries and sprinkle an additional teaspoon of flour onto the blueberries. Then gently fold them into the batter.
- Evenly divide the batter among the muffin liners. Bake for about 20-22 minutes until golden brown and the muffins spring back when lightly touched. Best served warm.