Moist and Fluffy Bakery-Style Blueberry Muffins
Enjoy the nostalgia of freshly baked blueberry muffins that are buttery and moist with juicy blueberries in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine the melted butter, eggs, buttermilk, and vanilla extract in another bowl until well mixed.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the fresh blueberries, ensuring they’re evenly distributed.
- Divide the batter evenly among the muffin tins.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
For enhanced flavor, consider adding lemon zest or using chocolate chips instead of some blueberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg