It took me over 15 years however I’ve lastly perfected Blueberry Muffins. These buttermilk muffins are insanely delicate and tender, keep recent for days, and are bursting with recent blueberries and a vivid, lemony taste.
Be aware: This recipe makes 12-15 muffins.
Blueberry muffins is kind of probably the #1 recipe request that I get. Everybody’s at all times asking me for a blueberry muffin recipe however you see, I’m a muffin SNOB and it took many a very very long time to get my dream blueberry muffin. I can’t stand dry baked items and these beauties keep moist for days.
Don’t anticipate them to get golden. You need them simply standing to show golden. Do NOT overbake them. Pull them out of the oven as quickly as a toothpick inserted within the middle comes out clear.
I hope you’re keen on these good muffins as a lot as I do! If I may retroactively put this recipe in my cookbook, I might. That’s how a lot I really like these muffins.
The Greatest Blueberry Muffins
2.5 cups all-purpose flour
1 cup granulated sugar
3 tsp baking powder
1/2 tsp salt
1 tsp lemon zest
1 cup buttermilk, full fats
1/2 vegetable oil
2 massive eggs, room temperature
1 tsp vanilla extract
1.5 cups recent blueberries
- Preheat oven to 350 levels. Line muffin cups with paper liners and spray with nonstick spray.
- Whisk collectively flour, sugar, baking powder, salt, and lemon zest in a medium bowl.
- Whisk collectively buttermilk, vegetable oil, and vanilla extract in a big measuring cup. Add to dry components together with overwhelmed eggs and gently stir batter collectively. Don’t overmix.
- Gently fold in blueberries.
- Spoon batter into muffin cups and bake simply till a toothpick inserted within the middle comes out clear, about half-hour. Let cool for 5 minutes then take away from the pan.
Completely satisfied baking,
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