Here’s a recipe for classic blueberry muffins that are moist, tender, and bursting with juicy blueberries!
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough muffins.
Fold in the blueberries gently.
Spoon the batter into a muffin tin lined with muffin cups, filling each cup about 3/4 full.
Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature with a pat of butter or a dollop of jam, if desired. Enjoy!
