Description
Delight in these moist and fluffy blueberry muffins made with simple pantry staples and fresh blueberries. Perfectly balanced with a hint of vanilla and a tender crumb, these muffins are easy to whip up and bake for a delicious breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1 tsp baking soda (substitute: extra 3 tsp baking powder)
- 1 cup white sugar (caster, granulated, or superfine)
- 1/4 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 60g / 4 tbsp unsalted butter, melted
- 4 tbsp vegetable oil
- 2 large eggs, at room temperature, lightly whisked
- 2 tsp vanilla extract
Fruit
- 250g / 8 oz blueberries, fresh (approximately 2 cups)
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F, suitable for all oven types. Prepare a 12-hole muffin tin by lining it with paper muffin cases.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the plain flour, baking powder, baking soda, sugar, and salt until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the buttermilk, melted butter, vegetable oil, lightly beaten eggs, and vanilla extract until smooth.
- Combine Wet & Dry: Create a well in the center of the dry ingredients. Pour in the wet mixture and gently mix together. Stir only about 8 times to avoid overworking the batter; some lumps are okay.
- Add Blueberries: Gently fold most of the fresh blueberries into the batter, reserving a few for topping.
- Fill Muffin Tin: Spoon the batter evenly into the prepared paper cases, then top each with the reserved blueberries.
- Bake Step 1: Place the muffin tin in the oven and bake at 200°C/390°F for 5 minutes to give the muffins a good rise.
- Bake Step 2: Reduce the oven temperature to 180°C/350°F and continue baking for another 13 minutes if using a fan oven, or 15 minutes for a standard oven. Test doneness by inserting a skewer into the center; it should come out clean.
- Cool & Serve: Upon baking completion, immediately remove the muffins from the tin onto a cooling rack. Serve warm for the best flavor and moist texture, or at room temperature.
Notes
- Use fresh blueberries for the best flavor and texture; if using frozen, do not thaw to avoid color bleeding into the batter.
- Room temperature eggs help ensure even mixing and a tender crumb.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar left to sit for 5 minutes.
- The initial high heat helps the muffins rise quickly before baking through at a lower temperature to prevent over-browning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, moist muffins, easy muffin recipe, breakfast muffins, homemade muffins
