Perfectly Fluffy Blueberry Muffins

Delicious blueberry muffins fresh out of the oven

Perfectly Fluffy Blueberry Muffins

Delight in the soft, fluffy texture and burst of juicy blueberries in these homemade blueberry muffins, reminiscent of warm memories from Grandma's kitchen.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

Muffin Base

1 cup all-purpose flour High-quality flour for best texture
1 cup whole wheat flour
1/2 cup sugar Can swap refined with monk fruit or coconut sugar
2 teaspoons baking powder Ensure freshness for proper rising
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted Using European style butter is recommended for richer flavor
2 large eggs Can substitute with flax eggs for a vegan version
1 cup buttermilk Can substitute with almond or oat milk for a vegan version
1 teaspoon vanilla extract

Fruits

1 1/2 cups fresh blueberries Can use frozen blueberries without thawing

Method

Preparation

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until smooth.

Combining Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the blueberries.

Baking

Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Notes

For the best texture revival, reheat in an oven at 350°F (175°C) for 5-10 minutes. Consider adding lemon zest or nutmeg for extra flavor.