Blueberry Muffins: Bake Deliciousness in 30 Minutes!
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Delicious blueberry muffins that can be baked in just 30 minutes, perfect for breakfast or a snack.
- Author: Sabrina Hermes
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a crunchy topping, sprinkle a mixture of sugar and cinnamon on top of the muffins before baking.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier version.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg