Name: Low-Sugar Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cup Blueberries; 2 large Eggs; 2 cup All-purpose flour; 1 tbsp Baking powder; 0.33 cup Granulated sugar; 0.5 tsp Sea salt; 1.5 tsp Vanilla extract; 6 tbsp Butter; 0.75 cup Whole milk

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Blueberries	1.5 cup	11	0g	3g	0g
Eggs	2 large	12	1g	0g	1g
All-purpose flour	2 cup	76	2g	16g	0g
Baking powder	1 tbsp	1	0g	0g	0g
Granulated sugar	0.33 cup	21	0g	5g	0g
Sea salt	0.5 tsp	0	0g	0g	0g
Vanilla extract	1.5 tsp	2	0g	0g	0g
Butter	6 tbsp	51	0g	0g	6g
Whole milk	0.75 cup	9	1g	1g	0g

Directions

Step 1
Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups. Set aside. Whisk dry ingredients: In a large bowl, whisk together the flour, baking powder, and sea salt. Combine wet ingredients: In a medium bowl, whisk melted butter and sugar until combined. Add eggs, milk, and vanilla extract, then whisk until smooth. Mix wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid overmixing. Fold in blueberries: Gently fold in fresh or frozen blueberries. Fill muffin cups: Using an ice cream scoop, divide batter evenly into the 12 muffin cups, filling each to the top. Sprinkle with coarse sugar if desired. Bake: Bake for 18–20 minutes, until tops are golden and a toothpick comes out clean. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Notes Use fresh or frozen blueberries: Both work well. If using frozen, toss them in a little flour first to prevent sinking and color bleeding. Store properly: Keep muffins fresh by storing them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.