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–+ servings

Blueberry Muffins

Deliciously moist blueberry muffins, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk room temperature
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries or frozen

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For extra flavor, you can add a sprinkle of cinnamon to the dry ingredients.

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