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Blueberry Muffin Recipe

These blueberry muffins are soft, fluffy, and bursting with juicy blueberries in every bite. With a golden sugar-crusted top and a tender, buttery crumb, this foolproof recipe is perfect for breakfast or a cozy afternoon treat.
Prep Time 15 minutes
Cook Time 25 minutes
optional 10 minutes
Total Time 50 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, melted
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • cups fresh blueberries
  • 1 tablespoon flour for tossing the blueberries
  • 2 tablespoons coarse sugar for topping

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined, do not overmix.
  5. Toss the blueberries with 1 tablespoon of flour, then fold them gently into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar.
  7. Bake for 22–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.