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Cozy Blueberry Muffins

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These cozy blueberry muffins are quick, easy, and perfect for a homemade morning boost. Soft, tender, and just the right amount of sweet with bursts of juicy blueberries and a hint of cinnamon.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup (75g) unsalted butter, melted and slightly cooled
  • ¾ cup (180ml) buttermilk (or milk + 1 tablespoon lemon juice as substitute)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (do not thaw frozen blueberries)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk the melted butter, buttermilk, egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold together using a spatula. Do not overmix; the batter should be lumpy but combined.
  5. Gently fold in the blueberries, being careful not to break them up.
  6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Fold blueberries gently to keep them whole and juicy. Do not overmix the batter to avoid tough muffins. If tops brown too quickly, tent with foil after 15 minutes. Room temperature eggs and buttermilk help batter rise nicely. For crunch, sprinkle turbinado sugar on top before baking. Batter can be prepped the night before by mixing dry and wet ingredients separately.

Nutrition

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