Blueberry Muffin Recipe
American · Dessert · 35 min total
These classic blueberry muffins are tender, buttery, and bursting with juicy blueberries. Perfect for breakfast or a snack, they come together quickly with simple ingredients.
15
min prep
min prep
20
min cook
min cook
12
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter will be lumpy.
- In a small bowl, toss blueberries with 1 tablespoon flour. Gently fold into batter.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.
Tips
- For extra sparkle, sprinkle coarse sugar on top before baking.
- Store in an airtight container at room temperature for up to 3 days.
- These muffins freeze well for up to 3 months.
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