Here’s a basic but delicious recipe for Blueberry Muffins. These muffins are moist, fluffy, and bursting with blueberries. You can easily customize them by swapping out the blueberries for your favorite add-ins.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 and 1/2 cups blueberries (fresh or frozen; if using frozen, do not thaw)
Instructions
- 1. Preheat Oven and Prepare Muffin Pan:
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.
2. Mix Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
- In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients, using a spatula to fold everything together just until combined. Avoid over-mixing to prevent tough muffins.
5. Add Blueberries:
- Gently fold the blueberries into the batter.
6. Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Add Topping (Optional):
- If using, mix the sugar and cinnamon for the topping and sprinkle over the top of each muffin.
8. Bake:
- Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool:
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
