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Blueberry Muffin Recipe

A quick and simple blueberry muffin recipe yielding soft, fluffy muffins bursting with sweet and tart flavors—perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Parchment paper or muffin liners
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with parchment paper or muffin liners.
  3. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In another bowl, whisk together 1/2 cup melted unsalted butter, 1 cup buttermilk, 2 large eggs, and 2 teaspoons vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
  6. Gently fold in 1 1/2 cups fresh or frozen blueberries.
  7. Let the batter rest for 10 minutes for extra fluffy muffins.
  8. Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.
  9. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Notes

Let muffins cool on a rack before serving. Store in an airtight container at room temperature for up to three days or freeze for up to three months.