Bakery Style Blueberry Muffins
Deliciously fluffy blueberry muffins, perfect for breakfast or brunch, bursting with fresh blueberries and a crunchy sugar topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix buttermilk, melted butter, eggs, and vanilla extract until the mixture is smooth.
- Combine the wet and dry ingredients until just mixed; a few lumps are fine.
- Fold in the fresh blueberries gently, ensuring even distribution without breaking them apart.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Sprinkle coarse sugar on top of each muffin for a delightful crunch.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Enjoy warm with butter or honey. Store in an airtight container for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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