Blueberry Muffins Recipe
Moist, fluffy blueberry muffins recipe packed with fresh berries and bakery-style flavor in just 30 minutes.
Print Pin Servings: 12 muffins
Calories: 195kcal
Cost: $5
Equipment
- 1 Muffin pan Standard 12-cup nonstick recommended
- 12 Paper liners Optional but helps with removal
- 2 Mixing bowls One for wet, one for dry ingredients
- 1 Rubber spatula For gentle folding
- 1 Wire cooling rack Prevents soggy muffin bottoms
- 1 Ice cream scoop Optional, for even batter distribution
Ingredients
- 2 cups all-purpose flour Plus 1 tablespoon for blueberries
- ¾ cup granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter Melted, not hot
- 1 large egg Room temperature
- 1 cup buttermilk Or milk + lemon juice substitute
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries Fresh or frozen, not thawed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
- Toss blueberries with 1 tablespoon of the flour and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a second bowl, whisk together butter, egg, buttermilk, and vanilla until combined.
- Pour wet mixture into dry and fold gently until just combined.
- Fold in the flour-coated blueberries gently—do not overmix.
- Fill muffin cups ⅔ full and bake for 22–25 minutes until golden and toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 65g | Calories: 195kcal | Carbohydrates: 27g | Protein: 3.5g | Fat: 8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.2g | Cholesterol: 33mg | Sodium: 210mg | Potassium: 95mg | Fiber: 1g | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 1.5mg | Calcium: 85mg | Iron: 1.2mg