Description
These Homemade Blueberry Muffins are soft, moist, and packed with fresh blueberries. Perfect for breakfast, brunch, or a sweet snack, they are easy to make and bring warmth to your kitchen.
Ingredients
Scale
- 250g all-purpose flour
- 150g granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg, room temperature
- 240ml buttermilk, room temperature
- 80ml vegetable oil or melted butter
- 1 tsp pure vanilla extract
- 200g fresh or frozen blueberries
- 2 tbsp sugar for topping
Instructions
- Preheat oven to 190°C (375°F) and prepare muffin tin.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Whisk egg, buttermilk, oil, and vanilla in separate bowl.
- Gently fold wet into dry ingredients; do not overmix.
- Toss blueberries in flour and fold in.
- Fill muffin cups 3/4 full and sprinkle sugar on top.
- Bake 20–25 minutes until golden; toothpick should come out clean.
- Cool 5–10 minutes, then transfer to wire rack.
Notes
Use room temperature ingredients for better texture. Don’t overmix the batter to keep muffins light. Freeze for up to 2 months; reheat before serving. Try swapping blueberries for raspberries or chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17
- Sodium: 150
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 25