Blueberry Muffins

🍫 Blueberry Muffins

Classic, tender, and bursting with juicy blueberries—the perfect bakery-style muffin with a golden top!

📝 Ingredients (Makes 12 muffins)

• 2 cups (250g) all-purpose flour *(or 1:1 gluten-free flour)*

• ½ cup (100g) sugar (or coconut sugar)

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk *(or milk + 1 tbsp lemon juice, rested 5 mins)*

• ⅓ cup (75g) melted butter (or neutral oil)

• 1 large egg, room temp

• 1 tsp vanilla extract

• 1½ cups (200g) fresh blueberries (or frozen, unthawed)

• Optional topping:

  • 1 tbsp turbinado sugar (for crunch)

  • Zest of 1 lemon

👩‍🍳 Instructions

1️⃣ Prep & Mix Dry Ingredients

1. Preheat oven to 375°F (190°C). Line a muffin tin.

2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.

2️⃣ Mix Wet Ingredients

1. In another bowl, whisk buttermilk, melted butter, egg, and vanilla.

3️⃣ Combine & Fold

1. Pour wet ingredients into dry ingredients. Stir just until combined (batter will be lumpy—don’t overmix!).

2. Gently fold in blueberries (toss frozen ones in 1 tbsp flour first to prevent sinking).

4️⃣ Bake

1. Divide batter into muffin cups (fill ¾ full).

2. Sprinkle with turbinado sugar or lemon zest if using.

3. Bake 18-22 mins until golden and a toothpick comes out clean.

4. Cool 5 mins in the pan, then transfer to a rack.

💡 Pro Tips

✔ Extra fluffy muffins? Rest batter 10 mins before baking.
✔ No buttermilk? Use plain yogurt thinned with milk.
✔ Prevent sticking? Toss blueberries in 1 tsp flour before adding.

✨ Why You’ll Love These

✅ Bakery-style domed tops—crispy edges, soft centers!
✅ Freezer-friendly—warm straight from frozen.
✅ Versatile—swap blueberries for raspberries or chocolate chips.

Serve warm with butter or honey. Want lemon-blueberry? Add 1 tbsp lemon juice + zest to the batter! 😋

*Best eaten day-of, but stores in an airtight container for 2 days.*