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Homemade Easy Homemade Blueberry Muffins photo

Easy Homemade Blueberry Muffins

These Easy Homemade Blueberry Muffins are so delicious! Bursting with juicy blueberries, they're perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 1/4 cups all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp heaping salt
  • 7 Tbsp unsalted butter (cut into 1-Tbsp pieces)
  • 1 cup granulated sugar
  • 1 cup buttermilk (brought to room temperature)
  • 3 Tbsp vegetable oil
  • 2 large eggs (brought to room temperature)
  • 2 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 1/2 Tbsp turbinado sugar

Equipment

  • Muffin tin
  • Parchment paper or muffin liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with parchment paper liners or grease it lightly.
  3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another bowl, beat the butter and sugar together until light and fluffy.
  5. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the butter-sugar mixture and mix until combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Gently fold in the blueberries.
  8. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  9. Bake for 18-20 minutes, or until a toothpick comes out clean.
  10. Allow to cool for 5 minutes before transferring to a wire rack.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, freeze muffins in a single layer, then transfer to a freezer bag.
  • Reheat frozen muffins in the microwave or oven.