Who else loved those tiny Little Debbie muffins as a kid? You know, the ones that came with a few mini muffins in a bag? How good were they?! Well, these muffins are just like those, just bigger! They're super simple to make, and have so much delicious flavor.

Ingredients for making blueberry muffins

These are all the ingredients you will need to whip up a batch of these heavenly muffins:

• All-purpose flour

• Baking soda + baking powder

• Salt

• Buttermilk

• Granulated sugar

• Melted butter

• Eggs

• Vanilla extract

• Blueberries

Do I need to use fresh blueberries?

Nope! Even though this recipe calls for fresh blueberries, frozen blueberries will work just as well!

Tips for the best muffins

Don't over mix your muffin batter. You want to be gentle with your muffin batter. You never want to whisk together the wet ingredient. Gently fold in the dry ingredients, just until everything is combined.

Use buttermilk. While 2% or whole milk would work fine, buttermilk will give these muffins TONS of moisture and lots of flavor!

Wishing you all a great start to the new year! Happy baking! ♥

Classic Blueberry Muffins

Recipe by Chrissy

Servings

muffins

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 ¾ cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons melted butter
2 egg
⅔ cup buttermilk
2 teaspoons vanilla extract
1 ⅓ cup sugar
¾ cup fresh blueberries

Directions

Preheat oven to 375°F. Using 2 muffin pans, line every other muffin cup with a liner. Once spaced out, you will have 12 muffin cups total.
In a large bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and sugar.
Add the flour, baking powder, baking soda, and salt to the bowl. Using a spatula, fold in the dry ingredients until almost combined.
Add the blueberries to the bowl, and fold them into the batter until there are no more streaks of flour and the blueberries are incorporated.
Using a large cookie scoop, scoop large heaps of batter into prepared muffin pans. There will be enough batter to fill 12 muffin cups exactly. Top with extra blueberries if desired.
Bake for 24-26 minutes, until the tops spring back to the touch and are just turning a light golden brown.
Eat warm, or allow to cool. They will store at room temperature for 4-5 days. Enjoy!

Classic Blueberry Muffins

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