Easy Homemade Blueberry Muffins
Easy Homemade Blueberry Muffins are moist, fluffy, and bursting with juicy blueberries, making them a delightful addition to any breakfast or snack time.
Servings: 12 servings
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Forms the base of the muffins.
- 1 cup Granulated sugar Balances the tartness of the blueberries.
- 2 teaspoons Baking powder Essential for fluffy texture.
- 1/2 teaspoon Baking soda Works with baking powder for rise.
- 1/2 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 1/2 cup Unsalted butter, melted Adds richness and moisture.
- 2 large Eggs Provide structure and binding.
- 1 teaspoon Vanilla extract Rounds out the taste.
- 1 cup Buttermilk Keeps muffins moist and tender.
- 1 1/2 cups Fresh blueberries The star ingredient for flavor.
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the blueberries with a spatula.
- Fill each muffin cup about two-thirds full with batter.
- If desired, sprinkle coarse sugar on top of each muffin.
- Bake for 18-20 minutes or until the tops are golden and a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins are best enjoyed warm and can be stored in an airtight container for a few days.