Homemade Blueberry Muffins Soft and Flavorful Treat

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk (or homemade with milk + vinegar)
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1.5 cups fresh blueberries (or frozen, thawed)
• 1 zest of lemon
• optional coarse sugar for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
3. In another bowl, combine the buttermilk, melted butter, eggs, vanilla extract, and lemon zest. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
5. Gently fold in the blueberries, being cautious not to crush them.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little coarse sugar on top for a sweet crunch.
7. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.