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Easy Homemade Blueberry Muffins Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 muffins

Description

These Easy Homemade Blueberry Muffins are soft, moist, and bursting with fresh blueberries in every bite. Perfect for a quick breakfast or a delightful snack, they combine the richness of butter and buttermilk with a hint of vanilla. Topped with a sprinkle of turbinado sugar for a subtle crunch, these muffins bake up fluffy and golden in just over half an hour.

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

Add-ins and Topping

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

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with muffin liners and lightly spray the top of the pan with non-stick cooking spray to prevent sticking.
  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 in the microwave for about 40 seconds, just until melted. Cover the bowl to prevent splattering.
  4. Combine wet ingredients: To the melted butter, add granulated sugar, room-temperature buttermilk, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until well blended and smooth.
  5. Combine wet and dry mixtures: Pour the wet mixture into the well of the dry ingredients. Fold gently with a rubber spatula until the batter is nearly combined.
  6. Add blueberries: Gently fold the fresh blueberries into the batter until there are no visible streaks of flour, being careful not to overmix to keep muffins tender.
  7. Fill muffin cups and add topping: Evenly divide the batter among the prepared muffin cups, filling each one heaping full. Sprinkle the tops evenly with turbinado sugar for a crunchy, sweet crust.
  8. Bake muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  9. Cool and store: Transfer the muffins to a wire rack and allow them to cool completely. Store in an airtight container to maintain freshness.

Notes

  • For best results, bring eggs and buttermilk to room temperature before mixing to ensure even texture.
  • Fresh blueberries are preferred, but frozen blueberries can be used if thawed and drained.
  • Do not overmix the batter to avoid tough muffins; gentle folding is key.
  • Turbinado sugar adds a lovely crunch on top, but you can substitute with coarse sugar if needed.
  • Muffins can be stored at room temperature for up to 3 days or frozen for up to 1 month.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-homemade-blueberry-muffins-recipe/