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Freshly baked bakery style blueberry muffins with blueberries on top

Bakery Style Blueberry Muffins

Delicious, fluffy blueberry muffins that are easy to make and perfect for breakfast or snacks, evoking cherished memories from grandmother's kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup buttermilk or substitute with milk and a splash of vinegar
  • ½ cup unsalted butter melted
  • 1 teaspoon vanilla extract optional for extra flavor
Fruits
  • 2 cups fresh blueberries or frozen, if available
  • 1 teaspoon zest of one lemon optional for a refreshing touch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In another bowl, beat the egg, then add buttermilk, melted butter, and vanilla extract. Whisk until well blended.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix to keep the muffins fluffy.
  5. Fold in the blueberries gently, avoiding breaking them too much.
Baking
  1. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
  2. Bake in the preheated oven for about 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  3. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

For different flavors, consider adding chocolate chips, nuts, or other fruits. A vegan option can be made by substituting the egg with a flaxseed egg and using plant-based alternatives.

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