Recipe for Muffins

Here’s a basic but delicious recipe for Blueberry Muffins. These muffins are moist, fluffy, and bursting with blueberries. You can easily customize them by swapping out the blueberries for your favorite add-ins.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup buttermilk (see note below if you don’t have buttermilk)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups blueberries (fresh or frozen; if using frozen, do not thaw)

For the Topping (Optional):

  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

1. Preheat Oven and Prepare Muffin Pan:

  • Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.

2. Mix Dry Ingredients:

  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients:

  • In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients:

  • Add the wet ingredients to the dry ingredients, using a spatula to fold everything together just until combined. Avoid over-mixing to prevent tough muffins.

5. Add Blueberries:

  • Gently fold the blueberries into the batter.

6. Fill Muffin Cups:

  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. Add Topping (Optional):

  • If using, mix the sugar and cinnamon for the topping and sprinkle over the top of each muffin.
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8. Bake:

  • Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool:

  • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup and then filling the rest with milk. Stir and let it sit for 5 minutes before using.
  • Customization: Feel free to replace blueberries with the same amount of chocolate chips, raspberries, or chopped nuts according to your preference.

Enjoy your homemade Blueberry Muffins, perfect for breakfast, as a snack, or any time you need a sweet treat!

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