Description
Enjoy these fluffy blueberry muffins, packed with fresh blueberries and a touch of vanilla. Ideal for breakfast or a delightful snack, they’re simple to make and sure to satisfy!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the dry ingredients: 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.
- In another bowl, melt 1/2 cup of unsalted butter and let it cool slightly. Then add 1 large egg, 1 teaspoon of vanilla extract, and 1 cup of buttermilk. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Prepare the blueberries by rinsing fresh ones under cold water and patting them dry. If using frozen, toss them directly in flour without thawing.
- In a small bowl, coat the blueberries with 1 tablespoon of all-purpose flour.
- Gently fold the floured blueberries into the muffin batter, being careful not to overmix.
- Line a standard 12-cup muffin tin with paper liners or spray with non-stick cooking spray. Fill each muffin cup about 2/3 full with batter.
- Optionally, sprinkle a little extra sugar on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a tangy flavor, use buttermilk; if unavailable, mix regular milk with vinegar.
- To prevent blueberries from sinking, coat them in flour before adding to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes