Description
These Easy Homemade Blueberry Muffins are soft, fluffy, and packed with juicy blueberries in every bite. They rise tall with golden tops and offer all the cozy charm of a homemade treat. Quick to make and perfect for breakfast, snacks, or dessert, they’re the kind of muffins that make mornings better – Pin this recipe now!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 teaspoon lemon juice)
- 1 ½ cups blueberries (fresh or frozen)
- Optional: 1 tablespoon flour (for tossing blueberries)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter, sugar, eggs, and vanilla until smooth.
- Stir in buttermilk until well combined.
- Gently fold wet ingredients into dry ingredients, being careful not to overmix.
- Toss blueberries with 1 tablespoon flour, then fold into batter.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–22 minutes or until a toothpick comes out clean.
- Cool on a wire rack before serving warm or at room temperature.
Notes
Don’t overmix the batter – a few lumps are okay. Use room-temperature ingredients for the best texture. Toss blueberries in flour to prevent sinking. If using frozen blueberries, don’t thaw them. Always check doneness with a toothpick starting at 18 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 15g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg