Gwyneth's Blueberry Muffins Recipe

Preheat the oven to 375°F. Grease a 12-cup standard muffin tin with butter or cooking spray, ensuring each cup is evenly coated.

In a large bowl, whisk together the melted butter, eggs, and milk until the ingredients are fully incorporated and smooth.

In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.

Add the dry ingredients to the wet ingredients and stir gently just until combined. Be careful not to overmix, as this can make the muffins tough.

Gently fold the fresh blueberries into the batter, distributing them evenly without crushing the berries.

Divide the muffin batter evenly among the prepared muffin cups, filling each cup to the top for full, rounded muffins.

Bake for 30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before serving.