Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (120ml) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 ½ cups (225g) fresh blueberries

Instructions:

  1. Preheat the oven to 375°F (190°C) and line the muffin tin with liners or grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the egg, then add the milk, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined (do not overmix).
  5. Carefully add the blueberries and gently fold until evenly distributed.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.