Blueberry Muffins Recipe: A Sweet Morning Delight
There’s something truly magical about the aroma of freshly baked blueberry muffins wafting through the kitchen.
Growing up, my grandmother made these muffins every Sunday morning. It became our cozy family tradition, a sweet start to the day filled with laughter and stories. Now, I find joy in recreating this dish in my own kitchen, bringing a bit of that warmth and nostalgia into my routine. Whether it’s a lazy weekend or a busy weekday, blueberry muffins are a delicious treat that never fails to brighten my morning!
What You Will Need to Make This Recipe
- Mixing bowls
- Measuring cups and spoons
- Muffin tin
- Whisk
- Rubber spatula
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with a splash of vinegar)
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Mix wet ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix!
- Fold in the blueberries: Gently fold in the blueberries, taking care not to break them.
- Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Possible Substitutions
- Flour: Whole wheat flour or gluten-free flour can be used for a healthier twist.
- Milk: Substitute buttermilk with almond milk or coconut milk for a dairy-free option.
- Sweeteners: Try honey or maple syrup instead of granulated sugar for a different flavor profile.
Notes & Tips
> Add a teaspoon of lemon zest to the batter for an extra flavor.
> If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
Serving Suggestions
Serve these delightful blueberry muffins warm with a pat of butter or alongside a fresh fruit salad. They pair wonderfully with a steaming cup of coffee or tea for a complete breakfast experience!
Blueberry Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or milk with a splash of vinegar
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Mix wet ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Combine the mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix!
- Fold in the blueberries: Gently fold in the blueberries, taking care not to break them.
- Fill the muffin tin: Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
