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blueberry muffins healthy
Mirha Pretty

Blueberry Muffins Recipe

These Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries in every bite. They bake up with golden tops and a tender crumb—just like a bakery, but cheaper and fresher. You can make them in one bowl with simple ingredients. Perfect for breakfast, snacks, or “I need something sweet right now.”
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, rest 5 minutes
  • 1/2 cup neutral oil or melted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tbsp flour to toss with blueberries
  • 2 tbsp coarse sugar optional topping

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-cup muffin pan.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Whisk eggs, buttermilk, oil, and vanilla in another bowl until smooth.
  4. Pour wet into dry and stir gently just until combined (don’t overmix).
  5. Toss blueberries with 1 tbsp flour and fold into the batter carefully.
  6. Divide batter into muffin cups (about 3/4 full) and sprinkle coarse sugar if using.
  7. Bake 5 minutes at 425°F, then reduce to 350°F (175°C) and bake 14–16 minutes more.
  8. Cool 5 minutes in pan, then move to a rack and cool before serving.

Notes

  • Use frozen blueberries straight from the freezer to avoid purple batter.
  • Don’t overmix the batter or your muffins will turn dense and tough.
  • For extra flavor, add 1 tbsp lemon zest or a pinch of cinnamon.
  • Store airtight 2–3 days, or freeze up to 2 months and reheat as needed.

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