Description

These super moist, fluffy, and bursting with juicy blueberries muffins are the perfect treat for breakfast or a snack. With a buttery crumb and just the right amount of sweetness, they’re bakery-quality muffins made right at home!

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 tbsp vanilla extract
1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tbsp flour (for coating blueberries)
2 tbsp coarse sugar (for topping, optional)

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Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease it.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix melted butter, granulated sugar, and brown sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined (do not overmix).
Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle the tops with coarse sugar if desired.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra moisture, substitute half of the butter with ¼ cup of oil.
Make them healthier by using whole wheat flour instead of all-purpose flour.
Storage: Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.