Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy; do not overmix.
Prepare Blueberries:
In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the muffins.
Fold in Blueberries:
Gently fold the blueberries into the batter.
Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Tips:
For a crunchy top, sprinkle a little granulated sugar over the muffins before baking.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Enjoy your fresh and delicious blueberry muffins straight out of the oven!
