Description
These Perfectly Moist & Irresistible Blueberry Muffins bring all the comfort and nostalgia of homemade baking with bakery-level results. Soft, juicy, and bursting with blueberry flavor, they’re a family favorite that comes together in under 30 minutes.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries (fresh or frozen, unthawed)
- 2 tablespoons flour (for tossing blueberries)
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir gently until just combined (do not overmix).
- Toss blueberries in 2 tablespoons of flour and fold them into the batter.
- Fill muffin cups about 3/4 full.
- Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack.
Notes
Toss blueberries in flour to prevent sinking. Don’t overmix the batter for the softest muffins. Sprinkle tops with coarse sugar for a bakery finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg