• Skip to main content
  • Skip to primary sidebar
The Hungry Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Classic Blueberry Muffins

    January 4, 2021 by Chrissy Leave a Comment

    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

    12

    muffins
    Prep time

    10

    minutes
    Cooking time

    24

    minutes
    Total time

    34

    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!

    More Breakfast

    • Almond Coffee Cake
    • Gingerbread Coffee Cake
    • Pumpkin Nutella Muffins
    • Small-Batch Cinnamon Rolls

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Chrissy! I am the recipe developer and food photographer for The Hungry Kitchen! I love creating decadent desserts that everyone can make and enjoy!

    More about me →

    Popular

    • Fluffernutter Stuffed Chocolate Chip Cookies
    • S'mores Peanut Butter Cups
    • Cookies and Cream Puppy Chow
    • Boozy Cookies and Cream Milkshakes

    Copyright © 2025 The Hungry Kitchen on the Foodie Pro Theme