Homemade Blueberry Muffins Recipe
These homemade blueberry muffins are soft, moist, and generously loaded with fresh blueberries throughout. Made with butter, buttermilk, and a whole egg for a rich, tender crumb with a beautiful golden dome. They are straightforward to make and taste far better than anything from a box mix. The ultimate everyday muffin for breakfast or an afternoon snack. Also try my Vegan Blueberry Cupcakes, Raspberry Muffins, or Apple Oat Muffins.
Homemade Blueberry Muffins Recipe
These Blueberry Muffins are soft and moist inside and golden at the top.They are easy to make and so delicious.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/4 cup (60 g) Butter, Softened (room temperature)
- 1/3 cup (60 g) Granulated Sugar
- 1 Egg, Large (room temperature)
- 1 cup (140 g) All-Purpose Flour
- 1/2 tsp (3 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1/8 tsp Salt (pinch)
- 3/4 cup (100 g) Fresh blueberries
- 1/3 cup (80 ml) Buttermilk or 1/3 cup Milk + 1/2 tsp Lemon Juice
Instructions
- Preheat the oven to 350°F (180°C). Line a six-cup muffin pan with paper liners.
- Whisk the softened butter, then add the sugar and whisk together. Add the room-temperature egg and mix until smooth.
- Sift the flour, baking powder, baking soda, and salt over the mixture.
- Add 3/4 cup (100 g) fresh blueberries, followed by the buttermilk. Mix just until combined, avoiding crushing the berries. Scrape down the bowl with a spatula.
- Divide the batter among the six liners, filling them to the top.
- Bake in the preheated oven at 350°F (180°C) for 25 minutes.
Video
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