Easy Blueberry Muffins for Sweet Moments
These easy blueberry muffins are golden, fluffy, and bursting with juicy blueberries in every bite. With a simple one-bowl batter and just the right balance of sweetness, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter melted
- ¾ cup buttermilk
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups blueberries fresh or frozen
Optional Add-Ins:
- 1 teaspoon lemon zest
- 1 tablespoon turbinado sugar for topping
Instructions
- Preheat your oven to 425°F (218°C). Get your muffin pan ready by placing paper liners in each cup or brushing lightly with oil or baking spray so the muffins release easily.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until the ingredients are evenly distributed.
- In a separate bowl or large measuring cup, whisk the melted butter, buttermilk, eggs, and vanilla until you get a smooth, unified mixture.
- Add the wet ingredients to the dry and stir just until no dry patches remain. Avoid overmixing—it’s okay if the batter looks slightly lumpy.
- Carefully fold in the blueberries (and lemon zest if you’re using it), using a gentle motion so the batter stays light.
- Divide the batter evenly into the muffin cups, filling each one about three-quarters full. If you like a crunchy top, sprinkle with turbinado sugar before baking.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without opening the door. Continue baking for 15–17 minutes, or until the muffins are golden and bounce back when lightly pressed.
- Let the muffins sit in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
For bakery-style domes, start with a high baking temperature, then reduce after 5 minutes. Fresh or frozen blueberries both work beautifully—no need to thaw if using frozen.