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Boston Blueberry Muffins

Name: Boston Blueberry Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'All-purpose flour', 'amount': '2 cups'}; {'ingredient': 'Granulated sugar', 'amount': '3/4 cup'}; {'ingredient': 'Baking powder', 'amount': '2 teaspoons'}; {'ingredient': 'Salt', 'amount': '1/2 teaspoon'}; {'ingredient': 'Unsalted butter', 'amount': '1/2 cup, melted'}; {'ingredient': 'Milk', 'amount': '1 cup, whole milk preferred'}; {'ingredient': 'Egg', 'amount': '1, large'}; {'ingredient': 'Vanilla extract', 'amount': '1 teaspoon'}; {'ingredient': 'Fresh blueberries', 'amount': '1 cup, rinsed and drained'}; {'ingredient': 'Turbinado sugar', 'amount': '2 tablespoons, for topping'}

These delightful Boston Blueberry Muffins are bursting with juicy blueberries and topped with a crunchy turbinado sugar crust. A beloved treat that hails from the historic streets of Boston, these muffins are perfect for breakfast, brunch, or as an afternoon snack. With a soft, moist interior and a hint of vanilla, they evoke the charm of New England summers with every bite. Whether enjoyed warm with a pat of butter or fresh out of the oven, these muffins are sure to become a favorite in your home.

Servings: 12

Ingredients

All-purpose flour: 2 cups
Granulated sugar: 3/4 cup
Baking powder: 2 teaspoons
Salt: 1/2 teaspoon
Unsalted butter: 1/2 cup, melted
Milk: 1 cup, whole milk preferred
Egg: 1, large
Vanilla extract: 1 teaspoon
Fresh blueberries: 1 cup, rinsed and drained
Turbinado sugar: 2 tablespoons, for topping

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Sprinkle the tops of the muffins with turbinado sugar for added sweetness and crunch.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Dietary Information

Servings: 12 • Dish Type: Breakfast • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 210 • Fat: 8g • Carbs: 32g • Protein: 3g • Sodium: 150mg • Sugar: 10g