Classic Blueberry Muffins
Delicious and moist classic blueberry muffins with a tender crumb and bursting with fresh blueberries. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
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
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the fresh blueberries carefully to avoid breaking them.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.