Blueberry Muffins Recipe

Ingredients

Dry Ingredients

• 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp heaping salt

Wet Ingredients

• 7 Tbsp (99g) unsalted butter, cut into 1-Tbsp pieces
• 1 cup (200g) granulated sugar
• 1 cup (235ml) buttermilk, brought to room temperature
• 3 Tbsp (45ml) vegetable oil
• 2 large eggs, brought to room temperature
• 2 tsp vanilla extract

Other Ingredients

• 1 1/2 cups (213g) fresh blueberries
• 1 1/2 Tbsp turbinado sugar

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners, then spray the top of the pan with non-stick cooking spray to ensure easy removal of the muffins. Set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Create a well in the center of the flour mixture to prepare for the wet ingredients.
3. In a separate large microwave-safe bowl, melt the butter by microwaving it for about 40 seconds. Cover the bowl to prevent splatter. The butter should be just melted.
4. To the melted butter, add the granulated sugar, room temperature buttermilk, vegetable oil, eggs, and vanilla extract. Whisk everything together until well blended.
5. Pour the wet mixture into the bowl with the dry ingredients. Gently fold the batter using a rubber spatula until it is nearly combined. Then fold in the fresh blueberries carefully, folding until no streaks of flour remain but without overmixing.
6. Divide the batter evenly among the prepared muffin cups, filling each one heaping full. Sprinkle the tops evenly with turbinado sugar for a sweet and crunchy finish.
7. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Transfer the muffins to a wire rack to cool completely. Once cooled, store them in an airtight container to maintain freshness.

Notes

• Make sure to bring eggs and buttermilk to room temperature for better mixing and texture.
• Do not overmix the batter to avoid tough muffins; fold gently until just combined.
• Fresh blueberries are preferred but frozen can be used if fresh are not available; do not thaw before adding.
• Using turbinado sugar on top adds a nice crunchy texture and mild caramel flavor.
• Muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Calories: 267kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 120mg | Fiber: 1g | Sugar: 19g