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1️⃣ Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray. 🔥🍽
2️⃣ Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. 🥣
3️⃣ Combine wet ingredients: In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. 🥛🥚
4️⃣ Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. The batter should be slightly lumpy. 🍯🔄
5️⃣ Fold in blueberries: Gently fold in the blueberries, being careful not to break them up. 🫐🤲
6️⃣ Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full. 🥄
7️⃣ Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. 🕒🍰
8️⃣ Cool and serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature! 🍽😋
Preparation time: 15 minutes
Cooking Time: 20 minutes
Servings: 12 muffins
Calories: Approximately 180 per muffin
Notes 💡: ◻ For an extra touch, sprinkle some sugar on top before baking for a crunchy topping! 🍬
◻ These muffins freeze well; simply store them in an airtight container for up to 3 months! ❄
Full recipe 👇
