Description
These warm, fluffy blueberry muffins are bursting with juicy berries and topped with a golden, sugary crust. Ready in just 30 minutes, they’re the perfect quick and easy homemade breakfast treat for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, plus 1 tablespoon for tossing blueberries
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk (or milk with 1 tablespoon lemon juice)
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (225g) fresh blueberries (or frozen, unthawed)
- Turbinado sugar (raw sugar), for sprinkling tops (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter (cooled), and vanilla extract until smooth.
- Toss blueberries with 1 tablespoon flour in a small bowl.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter will be thick and lumpy.
- Fold in flour-coated blueberries gently, reserving a few to press on top of each muffin if desired.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Sprinkle tops with turbinado sugar if using.
- Bake at 400°F (200°C) for 5 minutes, then reduce oven to 350°F (175°C) and bake for another 15-18 minutes (total bake time: 20-23 minutes), until tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant milk with lemon juice and vegan butter. Do not overmix the batter—lumps are okay. Tossing blueberries with flour prevents them from sinking. Muffins freeze well for up to 2 months. Add lemon zest for extra flavor or swap in other berries for variety.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12
- Sodium: 180
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
Keywords: blueberry muffins, easy breakfast, homemade muffins, quick muffin recipe, bakery style muffins, buttermilk muffins, best blueberry muffins, brunch, kid friendly, freezer friendly