Description
Deliciously light and fluffy blueberry muffins perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with vinegar substitute)
- 1 cup fresh blueberries (or frozen)
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or grease it lightly.
- Mix the dry ingredients: In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In a separate bowl, mix together the melted butter, eggs, vanilla extract, and buttermilk.
- Incorporate the mixtures: Gradually fold the wet ingredients into the dry, careful not to overmix.
- Add the blueberries: Gently fold in the fresh blueberries.
- Fill the muffin cups with batter, filling each about 3/4 full and sprinkle coarse sugar on top if desired.
- Bake in your preheated oven for 18 to 20 minutes, or until golden brown.
- Cool for a few minutes in the pan before transferring them to a wire rack.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, bakery style muffins, easy muffin recipe