Description
Indulge in the ultimate moist and flavorful blueberry muffins that are perfect for breakfast or a snack. These homemade muffins are bursting with juicy blueberries and have a delightful hint of cinnamon. Topped with a sprinkle of coarse sugar, they are bakery-quality treats that are easy to make at home.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- â…” cup buttermilk
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing with blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: Combine flour, sugars, baking powder, baking soda, salt, and cinnamon in a bowl.
- Combine wet ingredients: In a separate bowl, mix buttermilk, oil, eggs, and vanilla.
- Combine mixtures: Gently fold wet ingredients into dry ingredients.
- Add blueberries: Toss blueberries with flour, then fold into batter.
- Fill muffin cups: Divide batter into muffin cups, sprinkle with sugar.
- Bake: Bake for 18–22 minutes until golden and cooked through.
- Cool: Cool in the pan before transferring to a wire rack.
Notes
- For bakery-style muffins, let the batter rest for 15–20 minutes before baking.
- Use sour cream instead of buttermilk for a more tender crumb.
- Muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
