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Blueberry Muffins Recipe

American · Breakfast · 35 min total

These classic blueberry muffins are tender, buttery, and bursting with juicy berries. Perfect for breakfast or a snack, they come together quickly with simple ingredients.

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 coating berries)

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, and salt.
3. In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined (batter will be lumpy). Do not overmix.
5. Toss blueberries with 1 tablespoon flour in a small bowl, then gently fold into batter.
6. Divide batter evenly among muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, until golden and a toothpick inserted into center comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra sparkly tops, sprinkle a little coarse sugar on muffins before baking.
• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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