Go Back

Recipe by:

Dana Ramsey

The Perfect Fluffy Blueberry Muffins

This easy recipe shows you how to make fluffy Breakfast Blueberry Muffins that are perfect for any autumn gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Group: Dry Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
Group: Wet Ingredients
  • ½ cup unsalted butter, melted slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 cup buttermilk
Group: Mix-ins
  • 1 ½ cups fresh blueberries or frozen if fresh aren’t available

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well-blended.
  3. In another bowl, whisk together the melted butter and sugar until creamy. Add eggs one at a time, whisking well. Stir in vanilla and buttermilk.
  4. Carefully add the wet ingredients to the dry mixture. Gently fold until just combined.
  5. Gently fold in blueberries, taking care to keep them whole.
  6. Spoon the batter into muffin tins, filling each cup about ¾ full. Bake for 18-20 minutes or until tops are golden.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins are perfect for breakfast or as a snack. Enjoy them fresh and warm!