Description
These quick blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Perfect for breakfast or a sweet snack, they come together fast and bake up golden and tender.
Ingredients
- 1/2 cup (115g) plus 1 1/2 tablespoons (21g) salted butter, divided, plus more for greasing
- 1/2 cup (100g) granulated sugar, plus more for sprinkling
- 1 cup (227g) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 3/4 cups (210g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups (240g) blueberries, fresh or frozen
Instructions
- Preheat the oven to 425°F (220°C). Grease a standard muffin pan with butter or baking spray.
- Place 1/2 cup butter in a large bowl and melt in the microwave on 50% power in 15-second increments. Melt the remaining 1 1/2 tablespoons butter in a small bowl and set aside.
- Whisk the sugar into the melted butter until combined. Whisk in the eggs and buttermilk.
- Add the flour, baking powder, and baking soda. Gently whisk the dry ingredients together on top, then switch to a spatula and mix until about 3/4 combined.
- Fold in about 1 cup of blueberries, reserving a small handful for topping. Do not overmix.
- Divide the batter evenly among the muffin cups and top with remaining blueberries.
- Bake for 5 minutes at 425°F, then reduce heat to 375°F (190°C) and bake for 13–16 minutes, until golden and a toothpick comes out clean.
- Brush hot muffins with the remaining melted butter and sprinkle with sugar. Cool in the pan.
Notes
- Muffins are best the day they are made.
- Store at room temperature for 2–3 days or refrigerate for up to 4 days.
- Freeze in an airtight container for up to 3 months and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American