Best-Ever Blueberry Muffins
Total TimePrep/Total Time: 30 min.
Makesabout 1 dozen
- 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.
Nutrition Facts1 each: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 204mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 5g protein.
Jul 29, 2018
This is a great recipe! They always turn out moist and dense. I always double the recipe and substitute chocolate chips and POOF! they're gone.
Feb 26, 2018
Horrible recipe! Made it exactly as written; it was extremely doughy ; I had to add more liquid; they turned out terrible!Just wasted some blueberries; needless to say,Will not make again;
Aug 31, 2017
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!
Jul 30, 2017
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.
Jan 16, 2017
Best blueberry muffin recipe that I have ever tried
Jul 18, 2016
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!
Mar 23, 2016
These were delicious. Moist and flavorful. I did add a tsp. of vanilla but otherwise followed the recipe.
Dec 9, 2014
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.
Feb 11, 2014
These muffins are dry and tasteless.
Dec 8, 2013
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.
Follow along as we show you how to make these fantastic recipes from our archive.