Ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (225g) fresh blueberries
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
- Gently fold in the fresh blueberries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade blueberry muffins warm or at room temperature. They’re perfect for breakfast, brunch, or as a delicious snack any time of day!
These homemade blueberry muffins are moist, tender, and bursting with juicy blueberries in every bite. They’re sure to become a family favorite!