Description
Moist and fluffy blueberry muffins with a crunchy top and rich berry flavor—perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup buttermilk (or substitute with yogurt or sour cream)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
- Optional: extra sugar for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Fold the wet mixture into the dry ingredients just until combined. Do not overmix.
- Toss blueberries with 1 tbsp flour, then fold them gently into the batter.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Optional: Sprinkle a little sugar on top for crunch.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add lemon zest or cinnamon for extra flavor.
- Top with streusel for a bakery-style muffin.
- Substitute whole wheat flour for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg