These classic blueberry muffins are a timeless favorite, bursting with juicy blueberries and featuring a light, fluffy texture. Perfect for breakfast or as a delightful snack, they offer a touch of sweetness and a burst of flavor in every bite, making them a beloved choice for muffin enthusiasts everywhere!
Ingredients:
- 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
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- Optional: coarse sugar for topping
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
5. Fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top for added sweetness and crunch.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy warm or at room temperature, and savor the delightful burst of blueberries in every bite!
Aprile's Kitchen 