Description
These Easy Homemade Blueberry Muffins are moist, fluffy, and bursting with fresh blueberry flavor. Made with simple pantry ingredients and a quick mixing method, they come together effortlessly for a perfect breakfast treat or snack.
Ingredients
Scale
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
- Preheat and Prepare Pan: 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.
- Mix Dry Ingredients: 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.
- Melt Butter: 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.
- Combine Wet Ingredients: To the melted butter, add the granulated sugar, room temperature buttermilk, vegetable oil, eggs, and vanilla extract. Whisk everything together until well blended.
- Combine Wet and Dry Mixtures: 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.
- Fill Muffin Cups: 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.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Store: 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.
