Blueberry Muffins

Mary

Jun 25

Ingredients

Dry Ingredients:

2½ cups (322 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 tablespoon baking powder
1 teaspoon soda
¼ teaspoon kosher salt

Wet Ingredients:

1 cup (240 grams) buttermilk*
¼ cup (57 grams) unsalted butter
¼ cup (54 grams) vegetable oil
2 large eggs, room temperature
1½ teaspoons pure vanilla extract

Blueberries:

1½ cups fresh blueberries

Insructions:

Line muffin tin with liners*. Preheat oven to 400° F.
Whisk dry ingredients in a large bowl until combined. Set aside
Whisk wet ingredients in a large measuring cup or bowl.
Combine the dry and wet ingredients. Pour the flour mixture into the egg/buttermilk mixture. Stir about 8 times, and then add the blueberries. Fold the batter a few times, just until the batter is combined.
Using a large scoop, divide the batter between 12 muffin cavities* (this recipe makes 12 muffins). Top with extra blueberries (this is optional).
Bake for 5 minutes at 400° F.
Lower the temperature to 350° F and continue to bake for 13-15 minutes (until golden brown).
Remove from oven and transfer to a cooling rack.
Muffins can be eaten warm or at room temperature.

Enjoy!!

I hope you make these moist and delicious blueberry muffins. If you do, please tag me @goodeatsbymimi. I would love to hear from you and see your photos!