Blueberry Muffins Recipe
Soft, moist muffins bursting with sweet blueberries and vanilla. These muffins are very easy to make and your whole family will fall in love at first bite.
Servings: 12 (makes 12 muffins)
Calories: 188kcal
Ingredients
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 vanilla bean (or 2 tsp vanilla paste)
- 3/4 cup white granulated sugar
- 4 tbsp unsalted butter melted
- 1 1/2 cups low-fat buttermilk
- 12 oz fresh blueberries
Instructions
- Preheat the oven to 375° and grease a muffin pan with some baking spray.
How To Get Seeds Out Vanilla Pod:
- Place the bean on the cutting board and carefully slice through it, lengthwise, to split the bean. Use the dull side of the knife or a butter knife to scrape the beans out of the inside of the pod.
Blueberry Muffins:
- In a large mixing bowl, whisk egg, sugar, melted butter, vanilla seeds, and buttermilk.
- Sift in flour, salt, baking powder, and baking soda. Whisk together until smooth.
- Fold in blueberries.
- Fill the muffin pan cups 3/4 full with muffin batter and bake for 22-26 minutes.(Do a toothpick test around 22 minutes to check if they are done. Tip: insert the toothpick in the batter part and try not to hit the blueberry. Note, not all ovens are the same, exact bake time varied by a few minutes.)
Video
Notes
- Toothpick Test: Do a toothpick test around 22 minutes to check if they’re done. Insert the toothpick in the batter part and try not to hit the blueberry. Note that not all ovens are the same, so exact bake time may vary by a few minutes.
- Storing: You can store blueberry muffins at room temperature for a day of two at most. Just make sure to keep them in an airtight container! It’s best to store these muffins in the refrigerator because of the blueberries! To keep them for any longer than a day, you should refrigerate them in an airtight container. You can reheat each muffin in the microwave for just a few seconds to warm up if desired.
- Buttermilk Substitute: Best substitute option is to use sour cream but dilute it with whole milk. So use 1 cup of sour cream and 1/2 cup of whole milk. (Personally, this is my favorite substitute option for muffins!)
- Using Frozen Blueberries: Quickly rinse the frozen blueberries in cold water in a fine mesh strainer and make sure to dry them with a paper towel. Don’t press on them, just pour them into a paper towel and gently tap to dry. Fold the blueberries into the batter very carefully because frozen blueberries are much softer than fresh and you don’t want to break them.
Nutrition
Calories: 188kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 173mg | Potassium: 188mg | Fiber: 1g | Sugar: 16g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg