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Freshly baked blueberry muffins with juicy blueberries on a wooden table

Blueberry Muffins

Delicious blueberry muffins that are fluffy, bursting with juicy blueberries, and perfect for any occasion. Enjoy them warm for breakfast, as an afternoon snack, or as a sweet dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs Use room temperature for best texture.
  • 1 teaspoon vanilla extract
Fruits
  • 1 1/2 cups fresh blueberries Fresh blueberries preferred; if using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze for longer storage (up to 3 months).