Easy Homemade Blueberry Muffins
(scoop and level to measure)
cut into 1-Tbsp pieces
brought to room temperature**
brought room temperature*
Preheat oven to 400 degrees. Place 12 muffin liners in a muffin pan then spray the top of the pan with non-stick cooking spray. Set aside.
In a large mixing bowl whisk together flour, baking powder, baking soda and salt. Make a well in the center of the flour mixture.
In a separate large microwave safe mixing bowl melt the butter in the microwave until just melted (about 40 seconds or so, cover to prevent splatter).
To butter add granulated sugar, buttermilk, vegetable oil, eggs and vanilla extract. Whisk to blend well.
Pour wet mixture into flour mixture then fold with a rubber spatula until nearly combined. Add blueberries and fold until no streaks of flour remain.
Divide batter among prepared muffin cups, filling each heaping full. Sprinkle tops evenly with turbinado sugar.
Bake in preheated oven until toothpick inserted into center comes out clean, about 18 to 22 minutes.
Transfer muffins to a wire rack to cool then store in an airtight container.
*To bring eggs to room temperature quickly place in a bowl of warm water for 5 minutes. Be sure the water covers the eggs.
**To bring buttermilk to room temperature quickly heat in the microwave in a microwave safe dish, for about 30 seconds on 50 percent power.
***Frozen blueberries can be used in a pinch. Just don't thaw them before folding them in.
Canola oil or olive oil can be substituted for vegetable oil.
For a cinnamon blueberry muffin add 1 1/2 tsp ground cinnamon.
For lemon blueberry muffins add 2 Tbsp fresh lemon zest.
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