Easy Blueberry Muffins

These easy blueberry muffins are a breeze to make. No need for a mixer, and they’re practically foolproof. They boast a generous size, with tall, beautifully domed muffin tops and lovely golden-brown edges—exactly the kind of muffins you want!

Servings: 12
Prep:15minutes
Cook: 20minutes
Ready in: 35minutes

Ingredients

• 2 and 1/4 cups (318g) of all-purpose flour (measure by scooping and leveling)
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• A heaping 1/4 teaspoon of salt
• 7 tablespoons (99g) of unsalted butter, cut into 1-tablespoon pieces
• 1 cup (200g) of granulated sugar
• 1 cup (235ml) of buttermilk, at room temperature
• 3 tablespoons (45ml) of vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons of vanilla extract
• 1 1/2 cups (213g) of fresh blueberries
• 1 1/2 tablespoons of turbinado sugar

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit. Place 12 muffin liners in a muffin pan and give the top of the pan a light spray with non-stick cooking spray. Set it aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Create a well in the center of the flour mixture.
3. In a separate large microwave-safe mixing bowl, melt the butter in the microwave until it’s just melted (about 40 seconds or so). Be sure to cover it to prevent any splatters.
4. To the melted butter, add the granulated sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk to blend everything well.
5. Pour the wet mixture into the well you made in the flour mixture, then gently fold everything together with a rubber spatula until it’s nearly combined.
6. Add the blueberries to the mixture and fold until there are no streaks of flour left.
7. Divide the batter evenly among the prepared muffin cups, filling each one heaping full. Sprinkle the tops evenly with turbinado sugar.
8. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, which should take about 18 to 22 minutes.
9. Transfer the muffins to a wire rack to cool, and then store them in an airtight container.

Notes:

• To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes, ensuring the water covers the eggs.
• To quickly bring buttermilk to room temperature, heat it in the microwave in a microwave-safe dish for about 30 seconds at 50 percent power.
• If you’re in a pinch, you can use frozen blueberries. Just don’t thaw them before folding them into the batter.
• You can substitute canola oil or olive oil for vegetable oil.
• For cinnamon blueberry muffins, add 1 1/2 teaspoons of ground cinnamon.
• For lemon blueberry muffins, add 2 tablespoons of fresh lemon zest.

 

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