Best-Ever Blueberry Muffins
Total TimePrep/Total Time: 30 min.
Makesabout 1 dozen
- 2-1/2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1-1/2 cups fresh blueberries
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. Remove to a wire rack to cool.
Nutrition Facts1 each: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 204mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 5g protein.
May 29, 2020
No comment left
Apr 21, 2020
I made two batches, one with vanilla and one without vanilla, not my favorite, something is missing, but I can't figure out what. Won't make them again.
Feb 16, 2020
I have not made to many muffin recipes, but these were amazing. Best ever is right. Easy to put together, and so moist. I added closer to 2 cups blueberries and sprinkled a little granulated sugar on top to give them a sweet crunch on top. Will definitely make again.
Mar 28, 2019
I really like this recipe - it's my go-to recipe for blueberry muffins. The texture is more like a biscuit than a light, fluffy muffin, hence some people complain that it's dense. The taste is a nice balance - not too sweet, not too rich.....the blueberry flavour stands out and of course everything is better with buttermilk! Lol I just made a double batch this morning.
Jan 11, 2019
No comment left
Jul 29, 2018
This is a great recipe! They always turn out moist and dense. I always double the recipe and substitute chocolate chips and POOF! they're gone.
Aug 31, 2017
Everyone loved them! They turned out really moist and bursting with lots of blueberries (I put in extra)! I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor. Also, I didn't have buttermilk on hand, so I used 3/4 cup plain yogurt with 1/4 cup milk, and that worked great. It turned out to make 14 muffins, and they were just right after 20 min in the oven. I will definitely make these again!
Jul 30, 2017
Made these today and everyone commented on how good they were. Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. This will be my go to muffin recipe forward. I am gonna try other fruits and chocolate chips for my grandson. Delish.
Jan 16, 2017
Best blueberry muffin recipe that I have ever tried
Jul 18, 2016
This is my 4th time to make these this season! YUM! Perfect muffins! I added 1 tsp. of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! I also tossed my blueberries in ? of the flour to "hold in the juices" so the muffins wouldn't turn all purple and muddy looking! Very delicious! I wish I could add a photo, they are pretty muffins!