Blueberry Muffins Recipe: Moist and Berry-Filled
Moist blueberry muffins with a golden top.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter melted
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk
- 1 ½ cups blueberries
- 1 tbsp flour
- Optional: Coarse sugar powdered sugar
- Suggested Pairings: Butter coffee
Instructions
- Toss blueberries with 1 tbsp flour.
- Whisk 2 cups of flour, baking powder, baking soda, and salt.
- Whisk butter, sugar, eggs, and vanilla; add buttermilk.
- Combine wet and dry ingredients; fold in blueberries.
- Preheat oven to 375°F. Fill a lined muffin tin, and sprinkle coarse sugar. Bake 18-22 min.
- Cool 5 min in tin, then rack. Dust with powdered sugar; serve with butter, coffee.
Notes
- Coat blueberries to prevent sinking.
- Store at room temperature for 2 days, freeze for 3 months.
- Try a lemon variation.
- Pair with tea.