Welcome to a delightful exploration of flavors with this scrumptious Blueberry Muffin recipe. Perfect for breakfast or as a snack, these muffins boast a tender crumb and a burst of fresh blueberries in every bite. Let’s dive into the details and see how you can whip up this delicious treat in your own kitchen.
Blueberry Muffins
Nothing beats the aroma of freshly baked muffins wafting through your home. These blueberry muffins are incredibly easy to make, and they’re sure to impress your family and friends. Let’s get started!
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 large egg
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk with 1 tsp vinegar added)
- 1 cup fresh blueberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- In another bowl, beat the egg. Add the vegetable oil, vanilla extract, and buttermilk. Mix well until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the blueberries, being cautious not to break them up too much.
- Using a spoon or ice cream scoop, fill the muffin cups about 2/3 full with batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
These blueberry muffins pair wonderfully with a cup of coffee or tea. Enjoy them warm or at room temperature, and feel free to store any leftovers in an airtight container. Happy baking!
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source = cakescottage.com
