Blueberry Muffin Mix With Real Blueberries

There’s something incredibly comforting about baking muffins at home, especially when it involves fresh blueberries and a few simple ingredients. Today, I’m excited to share my recent adventure in the kitchen where I whipped up some delightful bakery-style blueberry muffins. Whether you’re having a cozy breakfast or a cheerful brunch, these muffins are sure to be a hit.

Blueberry Muffins: A Sweet Treat

These muffins are moist, fluffy, and bursting with fresh blueberries. They make for a perfect snack any time of the day. The best part is they are relatively easy to make and the ingredients are likely ones you already have in your pantry!

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh blueberries (you can also use frozen, just don’t thaw them!)

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Stir until mixed well.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay!
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delicious blueberry muffins warm from the oven, or store them in an airtight container for a sweet treat throughout the week!