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Blueberry Muffins Recipe

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4.7 from 11 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://sofiabythestove.com/blueberry-muffins-recipe/