Easy Homemade Blueberry Muffins
User Reviews
5
9 reviews
Excellent
Easy Homemade Blueberry Muffins
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 2 1/4 cups (318g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp heaping salt
- 7 Tbsp (99g) unsalted butter cut into 1-Tbsp pieces
- 1 cup (200g) granulated sugar
- 1 cup (235ml) buttermilk brought to room temperature
- 3 Tbsp (45ml) vegetable oil
- 2 large egg brought room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (213g) Blueberry fresh
- 1 1/2 Tbsp turbinado sugar
Instructions
- Preheat oven to 400 degrees. Place 12 muffin liners in a muffin pan then spray the top of the pan with non-stick cooking spray. Set aside.
- In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
- In a separate large microwave safe mixing bowl melt the butter in the microwave until just melted (about 40 seconds or so, cover to prevent splatter).
- To butter add granulated sugar, buttermilk, vegetable oil, eggs and vanilla extract. Whisk to blend well.
- Pour wet mixture into flour mixture then fold with a rubber spatula until nearly combined. Add blueberries and fold until no streaks of flour remain.
- Divide batter among prepared muffin cups, filling each heaping full. Sprinkle tops evenly with turbinado sugar.
- Bake in preheated oven until toothpick inserted into center comes out clean, about 18 to 22 minutes.
- Transfer muffins to a wire rack to cool then store in an airtight container.
Notes
- *To bring eggs to room temperature quickly place in a bowl of warm water for 5 minutes. Be sure the water covers the eggs.
- **To bring buttermilk to room temperature quickly heat in the microwave in a microwave safe dish, for about 30 seconds on 50 percent power.
- ***Frozen blueberries can be used in a pinch. Just don't thaw them before folding them in.
- Canola oil or olive oil can be substituted for vegetable oil.
- For a cinnamon blueberry muffin add 1 1/2 tsp ground cinnamon.
- For lemon blueberry muffins add 2 Tbsp fresh lemon zest.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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