Kimberley-Bowen Blueberry muffins are one of those treats that make everything feel cozy. They are easy to make, super tasty, and perfect for breakfast, a snack, or even a little sweet treat after dinner. Whether you are a beginner in the kitchen or someone who bakes often, this recipe will guide you through making your own homemade blueberry muffins that are soft, fluffy, and packed with delicious berries.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup melted butter
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed)
- 1 tablespoon flour (for coating the blueberries)
Time to Make:
- Prep time: 15 minutes
- Bake time: 18-22 minutes
- Total time: Around 35-40 minutes
Recipe
- Preheat the Oven: Start by heating your oven to 375°F (190°C). You can line a muffin tin with paper liners or just lightly grease it to keep the muffins from sticking.
- Mix the Dry Ingredients: In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda. Give it a good whisk so everything is evenly spread out.
- Mix the Wet Ingredients: In another bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until everything is well combined.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon. Don’t worry if the batter is a little lumpy just mix until everything is together. Over-mixing can make the muffins tough, so keep it light!
- Coat the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps keep them from sinking to the bottom of the muffins when baking.
- Fold in the Blueberries: Carefully fold the blueberries into the muffin batter. Be gentle, so you don’t squish them. The flour coating will help spread the blueberries throughout the batter.
- Fill the Muffin Tin: Spoon the batter into the muffin tin, filling each cup about 2/3 full. This will give the muffins room to rise as they bake.
- Bake the Muffins: Pop the tin into the oven and bake for about 18-22 minutes. You’ll know they’re done when the tops are golden brown, and a toothpick comes out clean when inserted in the middle.
- Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Or, if you can’t wait, enjoy them warm right out of the oven!
These blueberry muffins are best when fresh, but they’ll last for a few days in an airtight container (if they last that long!). Whether you enjoy them with a hot drink or just as a snack, they are sure to put a smile on your face.
Easy Blueberry Muffins Recipe
Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
22 minutes
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup melted butter
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, thawed)
- 1 tablespoon flour (for coating the blueberries)
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
- Mix the Wet Ingredients: In a separate bowl, whisk together melted butter, buttermilk, egg, and vanilla extract.
- Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Coat the Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking.
- Fold in the Blueberries: Gently fold the coated blueberries into the batter.
- Fill the Muffin Tin: Spoon batter into the muffin cups, filling each about 2/3 full.
- Bake the Muffins: Bake for 18-22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use fresh blueberries for the best flavor, but frozen (thawed) ones work well too.
- Over-mixing the batter can make muffins dense instead of light and fluffy.
- Store in an airtight container for up to 3 days or freeze for longer storage.
