To Die For Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Steps

1. 1 Preheat oven to 375°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
3. 3 In another bowl, beat egg, then mix in buttermilk, oil, and vanilla.
4. 4 Pour wet ingredients into dry ingredients and gently stir until just combined. Fold in blueberries.
5. 5 Divide batter evenly among muffin cups. Bake for 20 minutes or until a toothpick comes out clean.
6. 6 Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra juicy muffins, toss blueberries in a bit of flour before adding to batter.
• Substitute buttermilk with lemon juice and milk if needed.
• Don't overmix the batter to keep muffins tender.
• Experiment with lemon zest for a citrus kick!
• Serve warm for an extra treat.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze unbaked muffins wrapped individually for up to 3 months. Reheat in the oven at 350°F for 10 minutes.

Serving Suggestions

• Pair with a hot cup of coffee for the ultimate morning treat.
• Serve with a dollop of whipped cream for extra indulgence.
• Enjoy with a scoop of vanilla ice cream for a dessert twist.
• Perfect alongside a brunch spread with eggs and bacon.

FAQ