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–+ servings
Sabrina Hermes

Blueberry Muffins: Bake Deliciousness in 30 Minutes!

Delicious blueberry muffins that can be baked in just 30 minutes, perfect for breakfast or a snack.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Baked Goods
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
  5. Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 10g

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.

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