Description
These Easy Homemade Blueberry Muffins are everything you love about cozy baking – soft, golden, and bursting with juicy blueberries. Inspired by grandma’s kitchen and ready in under 30 minutes, they’re perfect for breakfast, brunch, or anytime snacking. Simple to make yet irresistibly delicious – save this one now!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups blueberries (fresh or frozen, unthawed)
- 2 tbsp flour (for tossing blueberries)
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla.
- Fold wet ingredients into dry just until combined – do not overmix.
- Toss blueberries in 2 tbsp flour, then gently fold into the batter.
- Scoop batter evenly into muffin cups, filling about ¾ full.
- Bake 20–22 minutes until golden brown and a toothpick comes out clean.
- Let cool on a wire rack before serving.
Notes
Use room temperature eggs and milk for a smoother batter. Don’t overmix or muffins will be dense. Toss blueberries in flour to avoid sinking. For taller muffins, start at 400°F for 5 minutes, then lower to 375°F. Sprinkle tops with coarse sugar for a bakery-style finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg