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twelve blueberry muffins in a pan
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Blueberry Muffins

This bakery-style Blueberry Muffins recipe is a family favorite! The muffins are dotted with plump berries and have crunchy sugar on top.
Course Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 211kcal
Author Tonia Larson

Equipment

Ingredients

  • 1 cup whole buttermilk
  • 2 large eggs
  • ¼ cup butter melted
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh blueberries
  • 1 tablespoon coarse sugar

Instructions

  • Preheat the oven to 425˚F. Put buttermilk, eggs, melted butter, and vanilla in a bowl. Beat until combined.
    hands using a mixer to mix ingredients
  • Add the flour, granulated sugar, baking powder, baking soda, and salt to the wet ingredients. Stir until just combined.
    hands using a mixer to stir muffin batter ingredients
  • Fold in the blueberries.
    hands stirring blueberries into muffin batter
  • Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
    a hand using a scoop to place muffin batter into the muffin pan
  • Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 16-18 minutes or until a toothpick inserted in the center comes out clean.
    twelve muffins in a muffin tin
  • Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
    a hand setting a muffin down on a cooling rack

Video

Notes

Store muffins in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for 2-3 months.

Nutrition

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 295mg | Fiber: 1g | Sugar: 20g
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