Description
These Blueberry Muffins are a delightful treat perfect for breakfast or a snack. Bursting with fresh blueberries and topped with a sprinkling of sugar, these moist and tender muffins are sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ⅓ cup vegetable oil
- 1 large egg
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh or frozen blueberries
- coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugars, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the oil, egg, buttermilk, and vanilla. Pour into the dry ingredients and stir until just combined.
- Fill Muffin Cups: Gently fold in the blueberries. Divide the batter among the muffin cups, filling each about ¾ full.
- Bake: Sprinkle tops with coarse sugar if desired. Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw before adding to the batter to prevent streaking.
- For extra flavor, add a little lemon zest to the batter.
- Muffins can be stored at room temperature for 2 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
