Blueberry muffins are a classic baked treat loved for their tender crumb and burst of juicy blueberries. This recipe yields moist muffins with a golden top, perfect for breakfast or a delightful snack.
- Cooking Time
50 minutes - Difficulty
Easy - Cost
8$
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Coarse sugar for sprinkling on top
Instructions
- Preheat the oven and prepare the muffin tin:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the bowl of dry ingredients. Gently fold together with a spatula until just combined. Do not overmix; the batter should be lumpy.
- Add blueberries:
- Gently fold in the blueberries, being careful not to crush them.
- Fill muffin tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake:
- If desired, sprinkle the tops of the muffins with coarse sugar for extra crunch.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
These blueberry muffins are moist, fluffy, and bursting with juicy blueberries. Enjoy them warm or at room temperature for a delightful treat any time of day. Bon appétit!
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