Bakery Style Blueberry Muffins
Delicious and easy-to-make blueberry muffins that are fluffy on the inside with a slightly crisp top, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Mix-ins and Topping
- 1 1/2 cups fresh blueberries
- 1 tablespoon sugar for topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay to have a few lumps!
- Carefully fold in the blueberries, making sure not to crush them.
- Use a spoon or ice cream scoop to divide the batter evenly among the muffin cups. Sprinkle the tops with a little sugar for a sweet crust.
Baking
- Bake for 20-25 minutes. Stick a toothpick into one of the muffins; if it comes out clean, they are ready.
- Let them cool slightly before serving.
Notes
For a delicious variation, try lemon blueberry muffins by adding lemon zest or an oatmeal version by substituting half a cup of flour with rolled oats. To store, keep in an airtight container at room temperature for up to three days or freeze for up to three months.