Description
These Blueberry Muffins are a delightful breakfast treat that is easy to make and perfect for starting your day on a sweet note. They are bursting with juicy blueberries and have a tender crumb that pairs perfectly with a cup of coffee or tea.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Add blueberries: Gently fold in the blueberries.
- Bake: Divide the batter among the muffin cups, sprinkle with coarse sugar, and bake for 18-22 minutes until a toothpick inserted comes out clean.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Toss blueberries with a tablespoon of flour before adding to prevent them from sinking.
- Substitute buttermilk with milk plus 1 tablespoon of lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
