muffin recipes
These delicious blueberry muffins are moist, fluffy, and bursting with fresh blueberries. Perfect for breakfast or as a delightful snack, they are easy to make and sure to please everyone in the family.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries Or do not thaw if using frozen.
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix well until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in the fresh blueberries until evenly distributed.
- Spoon the batter evenly into the muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
For added flavor, you can sprinkle some sugar on top before baking.
If using frozen blueberries, do not thaw them before adding to the batter.
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.