Updated: 6 days ago
This Blueberry Muffin recipe is super easy to make and so much delicious. It's the perfect sweet treat for breakfast, brunch or snack. Make this recipe for moist, soft and fluffy muffins, full of fresh juicy blueberries and you will love it!
You are going to love how simple it is to make blueberry muffins. They are fancy enough for a brunch, a Sunday morning breakfast, as a party sweet treat, but easy enough, you can throw together before work on a weekday morning. They are wonderful plain, but you could also serve them with whipped cream cheese.
Can I replace Buttermilk?
Yes you can! In place of buttermilk, you can use whole milk, it works well too.
Can I use frozen blueberries for muffins?
Yes, you can, just make sure blueberries are not frozen at all when adding them to the batter. This prevents the batter from becoming purple. For the best result prefer to use only fresh blueberries, because nothing beats fresh fruits.
In case you have any leftovers (rarely happens), store them in an airtight container and simply put them in the freezer for a future treat.
These are easy and delicious blueberry muffins that everyone will come back for more!
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 tbsp vanilla
2 cups all purpose flour
2 pinches of salt
2 tsp. baking powder
1/2 cup buttermilk
2 cups blueberries
Preheat oven to 180 degrees, set in Fan.
In the mixer's bowl add sugar and eggs and beat until light and fluffy.
Add butter and beat until homogenized with the mixture.
Add vanilla and buttermilk, mix well.
In a medium bowl sift all purpose flour, baking powder and salt and add it into the creamed mixture. Beat well until homogenized.
Wash and drain blueberries. Then make them as dry as you can and using a fork, mash about half of the blueberries (you need that juiciness!).
Add mashed blueberries to the mixture and make sure they are evenly mixed throughout.
Fold in the rest of the blueberries and stir.
Line a 12 cup muffin tin with cupcake liners.
Fill them with butter. Make sure you leave 1/3 muffin liner for muffins to rise above.
Bake for approximately 20 minutes or until the tops of the muffins are light golden brown.
Let them cool before serving.
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