Description
These delicious Blueberry Muffins are a perfect treat for breakfast or snack time. Packed with juicy blueberries and topped with a sprinkle of sugar, they are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 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: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin 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 another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.
- Add blueberries: Gently fold in the blueberries.
- Fill muffin cups: Divide the batter evenly among the muffin cups and sprinkle the tops with coarse sugar if desired.
- Bake: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding to the batter to prevent bleeding.
- For extra flavor, add a bit of lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
