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Blueberry Muffins

Soft, fluffy blueberry muffins bursting with juicy blueberries, perfect for breakfast or an afternoon snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour This serves as the base of your muffins, lending a delightful fluffiness.
  • 1 cup granulated sugar Sweetness is key, and this will balance the tangy blueberries.
  • 2 teaspoons baking powder Ensures your muffins rise to that perfect height.
  • 1/2 teaspoon baking soda Enhances the muffins' texture.
  • 1/2 teaspoon salt This brings out the flavors beautifully.
Wet Ingredients
  • 1 large egg Provides structure and moisture.
  • 1 cup buttermilk Adds tenderness; can substitute with milk and vinegar.
  • 1/2 cup unsalted butter Melted for richness.
  • 1 teaspoon vanilla extract Adds depth and comforting notes.
Fruits
  • 2 cups fresh blueberries The star of the show, bursting with flavor.
Optional Topping
  • 2 tablespoons coarse sugar For topping, to add texture and sweetness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with paper liners or grease it lightly.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until perfectly combined.
  4. In another bowl, mix the egg, buttermilk, melted butter, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry mixture, stirring gently to combine.
  6. Gently fold in the blueberries using a spatula.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins freeze wonderfully; just wrap them individually in plastic wrap. For healthier alternatives, use stevia for sugar, almond milk for buttermilk, and applesauce for butter.