Description
This recipe will help you create the best blueberry muffins you’ve ever tasted, perfectly fluffy and bursting with fresh blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, eggs, vanilla extract, and buttermilk.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Fold in the blueberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, sprinkle a little sugar on top of the muffins before baking.
- Use frozen blueberries if fresh ones are not available, but do not thaw them before adding.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg