Description
Delightful blueberry muffins, perfect for breakfast or snacks, bursting with fresh blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/2 cup crumb topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
- Combine the melted butter, buttermilk, eggs, and vanilla extract in another bowl, blending into a creamy mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender!
- Fold in the fresh blueberries gently to avoid breaking them open.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle crumb topping if desired.
- Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Cool for a few minutes, then transfer to a wire rack to cool completely.
Notes
You can prepare the batter ahead of time and store it in the fridge for up to 2 days. Freezing muffins for up to three months is also an option for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg