Description
Deliciously moist and fluffy 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
- Optional: coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
- 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 one at a time, then stir in the vanilla extract.
- Mix in the buttermilk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the blueberries gently to avoid breaking them.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle coarse sugar on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them beforehand.
- You can add lemon zest for a citrusy flavor.
- Store muffins in an airtight container at room temperature for up to 3 days.
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