Go Back
–+ servings
Jennifer Johnson

Blueberry Muffins: Discover the Secret to Perfection!

Delicious and fluffy blueberry muffins that are perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
  5. Fold in the blueberries gently to avoid breaking them.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 40mgSodium: 200mgFiber: 1gSugar: 10g

Notes

  • For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
  • Add a sprinkle of cinnamon or nutmeg to the dry ingredients for extra flavor.
  • Replace fresh blueberries with raspberries or chopped strawberries for a different twist.

Tried this recipe?

Let us know how it was!