Description
Deliciously moist blueberry muffins bursting with fresh blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 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 paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter and sugar until well combined.
- Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
- Stir in the buttermilk until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can use frozen blueberries, but do not thaw them before adding to the batter.
- For an extra touch, sprinkle some coarse sugar on top of the muffins before baking.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: blueberry muffins, easy blueberry muffins, homemade blueberry muffins, breakfast muffins, fluffy blueberry muffins