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.