Description
These delightful blueberry muffins are light, fluffy, and bursting with fresh blueberries. Perfect for breakfast or a snack, they are easy to make and sure to please everyone!
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 and slightly cooled
- 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 is not available)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- Optional: 1 teaspoon lemon zest for added flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together the wet ingredients: melted butter, egg, vanilla extract, and buttermilk.
- Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent sinking.
- Gently fold the floured blueberries into the batter.
- Fill each muffin cup about 2/3 full with the batter.
- Optionally, sprinkle a little extra sugar on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve as is or with butter/cream cheese. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
- For a dairy-free version, substitute the buttermilk with a plant-based milk and add a tablespoon of vinegar.
- Feel free to mix in other fruits like raspberries or chopped strawberries for a different flavor.
- Adding a sprinkle of cinnamon to the batter can enhance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 22 minutes