Delicious Blueberry Muffin Recipe
This Blueberry Muffin recipe features a simple mix of flour, sugar, baking powder, and wet ingredients, combined with fresh or frozen blueberries. The batter is baked until golden, creating soft, fluffy muffins perfect for breakfast or a snack. Quick to prepare, they offer a delicious burst of blueberry flavor in every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/2 cup vegetable oil or melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries don’t thaw if frozen
Instructions
- Preheat oven: Set the oven to 400°F (200°C). Prepare your muffin pan by lining it with muffin cups or greasing it.
- Mix dry ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1 1/4 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix wet ingredients: In another bowl, combine 2 beaten eggs, 1/3 cup vegetable oil, 1/3 cup milk, and 1 1/2 teaspoons vanilla extract.
- Combine wet and dry ingredients: Gently fold the wet ingredients into the dry ingredients, stopping when just combined (lumps are fine).
- Add blueberries: Fold in 1 cup of blueberries.
- Fill muffin cups: Fill each muffin cup about 2/3 full with the batter.
- Bake: Place the muffin pan in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
Expert Tips for Moist and Fluffy Muffins
- Temperature and Timing: Start by baking at 400°F for 5 minutes, then reduce the temperature to 350°F for 10-15 minutes. This method helps form a nice dome top on the muffins.
- Rest the batter: Let the batter sit for an hour before baking to improve hydration and texture.
- Mixing techniques: Mix wet and dry ingredients separately. Gently combine them to avoid overmixing. A few lumps are fine.
- Prevent blueberries from sinking: Toss the blueberries in flour before adding them to the batter to keep them from sinking.
Storage and Freezing Guidelines
- Room temperature: Keep muffins at room temperature for up to 2 days.
- Refrigeration: Store in the fridge for 4-5 days.
- Freezing: Freeze for up to 3 months. Thaw overnight at room temperature before enjoying.