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

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

2 cups fresh blueberries (or frozen, if fresh are not available)

1 tablespoon all-purpose flour (for coating blueberries)

Preparing the Batter

Preheat your oven to 375°F (190°C). This is an important step to ensure that your muffins bake evenly and rise beautifully.

In a large mixing bowl, combine the dry ingredients. Start by adding 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these together until they are well combined. This helps to aerate the flour and evenly distribute the leavening agents.

In another bowl, melt 1/2 cup of unsalted butter. Allow it to cool slightly before adding it to the wet ingredients. This prevents the egg from cooking when added.

Once the butter has cooled, add 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of buttermilk to the bowl. Whisk these ingredients together until they are smooth and well combined. The buttermilk adds a lovely tang and moisture to the muffins.

Now, it’s time to combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, and we want them to be light and fluffy!

Preparing the Blueberries

While the batter is resting, let’s prepare the blueberries. If you’re using fresh blueberries, rinse them gently under cold water and pat them dry with a paper towel. If you’re using frozen blueberries, there’s no need to thaw them; just toss them in the flour directly.

In a small bowl, add 1 tablespoon of all-purpose flour and then add the blueberries. Toss them gently until they are coated in flour. This step helps to prevent the blueberries from sinking to the bottom of the muffins during baking.

Folding in the Blueberries

Now, it’s time to fold the blueberries into the batter. Gently add the floured blueberries to the muffin batter. Using a spatula, fold them in carefully, ensuring that they are evenly distributed throughout the batter. Again, be cautious not to overmix; we want to keep the batter light and airy.

Preparing the Muffin Tin

Next, prepare your muffin tin. Line a standard 12-cup muffin tin with paper liners or spray it with non-stick cooking spray. This will make it easier to remove the muffins once they are baked.

Using a large ice cream scoop or a measuring cup, fill each muffin cup about 2/3 full with the batter. This allows enough room for the muffins to rise without overflowing.

If you like, you can sprinkle a little extra sugar on top of each muffin before baking. This will create a lovely sweet crust on top of the muffins.

Cooking Process

Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them after the 18-minute mark. You’ll know they are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.

Once baked, remove the muffin tin from the oven and let it cool in the pan for about 5 minutes. This allows the muffins to set and makes them easier to remove.

After 5 minutes, carefully transfer the muffins to a wire rack to cool completely

Conclusion:

In summary, these blueberry muffins are an absolute must-try for anyone who loves a delightful, sweet treat that’s perfect for breakfast or a snack. The combination of juicy blueberries and a soft, fluffy texture makes each bite a little piece of heaven. Plus, they are incredibly easy to whip up, making them a fantastic option for both novice and experienced bakers alike. For serving suggestions, I love to enjoy these muffins warm, straight out of the oven, perhaps with a pat of butter melting on top. They also pair wonderfully with a cup of coffee or tea, making them an ideal companion for a cozy morning or afternoon break. If you’re feeling adventurous, consider adding a sprinkle of lemon zest for a refreshing twist, or swap out the blueberries for your favorite seasonal fruit like raspberries or chopped strawberries. I encourage you to give this blueberry muffin recipe a try and experience the joy of baking something so delicious. Once you’ve made them, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful muffins. Let’s spread the love for these blueberry muffins together! Happy baking! Print