- 2-1/2 cups all-purpose flour
- 1 cup sugar
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 1/4 cup butter, melted
- 1-1/2 cups fresh blueberries
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the muffin comes out clean. Remove to a wire rack to cool. Yield: about 1 dozen.
Reviews forBest-Ever Blueberry Muffins
"Everyone loved them! They turned out really moist and bursting with lots of blueberries (I put in extra)! I did add a tsp of vanilla as the other reviews had suggested, and that really helped to give it depth of flavor. Also, I didn't have buttermilk on hand, so I used 3/4 cup plain yogurt with 1/4 cup milk, and that worked great. It turned out to make 14 muffins, and they were just right after 20 min in the oven. I will definitely make these again!"
"Made these today and everyone commented on how good they were. Filled my muffin tin very full for a large muffin then topped them with a glaze of confectioners sugar and lemon juice. This will be my go to muffin recipe forward. I am gonna try other fruits and chocolate chips for my grandson. Delish."
"Best blueberry muffin recipe that I have ever tried"
"This is my 4th time to make these this season! YUM! Perfect muffins! I added 1 tsp. of vanilla, as another reviewer suggested (because I often think muffins are tasteless, except for the fruit part) and that did the trick! I also tossed my blueberries in ? of the flour to "hold in the juices" so the muffins wouldn't turn all purple and muddy looking! Very delicious! I wish I could add a photo, they are pretty muffins!"
"These were delicious. Moist and flavorful. I did add a tsp. of vanilla but otherwise followed the recipe."
"I have had this recipe a long time and my whole family just loves these muffins. Simple, easy, and delicious. I always add vanilla to mine."
"These muffins are dry and tasteless."
"I doubled this recipe because I had a lot of buttermilk I needed to use up. I used the eggs, but substituted egg whites for half. I also used frozen blueberries because that's what I had on hand. I ended up adding an extra splash of buttermilk to my batter after I mixed everything, as I felt the batter was too stiff without it. The muffins were very good."
"Pick up my blueberry this morning made the muffins this afternoon great muffins eat two was so good with warm butter did not have the buttermilk on hand so i add one tablespoon of vinaigar with the my cup of milk for the buttermilk and it was good make me eighteen muffins i will make it again ."
"These really are the best ever muffins. The amount of berries is just right, and the texture is very pleasing. I did half wheat/half white flour, and added the juice and rind of 1 fresh lemon to enhance the flavor. Next time, I may add some chopped walnuts."