Vanilla Blueberry Muffins
Deliciously fluffy muffins bursting with fresh blueberries and infused with vanilla, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides structure and fluffiness.
- 3/4 cup granulated sugar Adds sweetness to balance tartness.
- 2 teaspoons baking powder Leavening agent for rise.
- 1 teaspoon baking soda Enhances texture and browning.
- 1/2 teaspoon salt Elevates flavor.
Wet Ingredients
- 1 large egg Binds and adds moisture.
- 1 cup buttermilk Adds tanginess and tenderness.
- 1/3 cup vegetable oil Keeps muffins moist.
- 2 teaspoons vanilla extract Enhances sweetness.
Fruits
- 1 cup fresh blueberries Bursting with antioxidants.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease them lightly with oil.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
Cooking
- Carefully fold in the fresh blueberries until evenly distributed.
- Fill each muffin cup about three-quarters full.
- Bake the muffins for 18-20 minutes, or until a toothpick comes out clean.
- Look for a golden-brown top and slight spring back when touched.
Serving
- Let the muffins cool in the tin for about 5 minutes.
- Transfer muffins to a wire rack to cool completely.
- Enjoy warm or store for later use.
Notes
Use fresh blueberries for the best flavor. These muffins can be frozen and reheated easily.