Description
A simple recipe for moist and fluffy homemade blueberry muffins, perfect for breakfast or a snack. These muffins are loaded with fresh blueberries and have a tender crumb thanks to the buttermilk and melted butter. Quick to prepare and bake, they make a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
Fruit
- 1 1/2 cups Fresh blueberries
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the muffins evenly.
- Prepare the muffin tin: Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Whisk until the mixture is smooth and well incorporated.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Fold in blueberries: Gently fold in the fresh blueberries using a spatula, distributing them evenly throughout the batter.
- Fill muffin cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Optional topping: If desired, sprinkle coarse sugar on top of each muffin for a slightly crunchy, sweet finish.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until the muffin tops turn golden and a toothpick inserted in the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to avoid dense muffins; gentle mixing is key.
- Fresh blueberries work best but frozen can be used; do not thaw before adding to batter.
- Buttermilk can be substituted with milk mixed with 1 tablespoon of lemon juice or vinegar as a DIY alternative.
- Sprinkling coarse sugar on top adds texture but is optional.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
