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Homemade muffins recipe served in a cozy morning kitchen setting

Classic Tender Homemade Muffins

A reliable 12-muffin base recipe with milk, eggs and butter; add blueberries if desired.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup granulated sugar
  • 2 tsp baking powder check freshness
  • 1/2 tsp fine salt
  • 2 large eggs room temperature if possible
  • 3/4 cup milk whole or 2%
  • 1/3 cup unsalted butter melted and cooled slightly
  • 1/2 tsp vanilla powder or alcohol-free vanilla flavoring, following package directions
  • 1 cup fresh blueberries optional; fold in gently

Equipment

  • 12-cup standard muffin tin
  • Two mixing bowls
  • Whisk and flexible spatula

Method
 

  1. Heat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the wells thoroughly.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl so the leavener is evenly distributed.
  3. In another bowl, whisk eggs, milk, melted cooled butter, and vanilla until smooth.
  4. Pour wet ingredients into dry and fold with a spatula only until the flour disappears. Small lumps are fine; do not beat the batter.
  5. If using blueberries, fold them in gently with two or three strokes.
  6. Divide batter among 12 standard muffin cups, filling each about two-thirds to three-quarters full.
  7. Bake for 18 to 22 minutes, until the tops spring back and a toothpick in the center comes out without wet batter. Check early if your oven runs hot.
  8. Cool in the tin for 5 minutes, then move muffins to a rack. Serve warm or cool fully before storage.

Notes

Use a standard 12-cup muffin pan. For plain muffins, omit the berries. Mix only until the flour disappears. If using an alcohol-free liquid vanilla flavoring instead of vanilla powder, follow its package directions. Cool completely before freezing.