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Classic Blueberry Muffins

These blueberry muffins are tender, moist, and bursting with juicy berries, thanks to gentle folding techniques that preserve the berries' shape and flavor. Made with simple ingredients like fresh blueberries, butter, and buttermilk, they bake up with a light crumb and a golden, slightly crackly top. Perfect for a cozy breakfast or snack, they showcase the beauty of understated baking mastery.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour preferably unbleached
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries or frozen, tossed in flour if frozen
  • 1 cup buttermilk or milk with lemon juice/vinegar

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 190°C (375°F). Grease a muffin tin or line with paper liners, and gather your ingredients and tools. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, melt the butter, then whisk in the eggs and vanilla until smooth and slightly frothy.
  2. Pour the wet mixture into the dry ingredients and gently fold with a spatula, just until the batter is combined with a few lumps remaining—avoid overmixing to keep the muffins tender.
  3. Carefully fold in the blueberries, taking care not to burst them—do this gently to keep their shape and juiciness intact.
  4. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Lightly tap the pan to settle the batter and smooth the tops with the back of a spoon.
  5. Bake for 20-22 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean. Your kitchen will fill with a warm, berry-sweet aroma as they bake.
  6. Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely—this helps set the crumb and makes them easier to handle.
  7. Once cooled, enjoy these tender, moist muffins with bursts of juicy blueberries in every bite. Serve warm or at room temperature, and store leftovers in an airtight container for up to two days or freeze for longer enjoyment.

Notes

For a slightly brighter flavor, add a teaspoon of lemon zest to the batter. To keep blueberries from sinking, toss them in a little flour before folding in.