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For these muffins, you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt These dry ingredients form the base of your muffins. The flour gives structure, while the sugar adds sweetness. Baking powder and baking soda help them rise. Lastly, salt enhances all the flavors. Next, let's blend in the wet ingredients: - 1 cup buttermilk (or homemade with milk + vinegar) - ½ cup unsalted butter, melted - 2 large eggs - 2 teaspoons vanilla extract - Zest of 1 lemon Buttermilk makes the muffins moist and tender. Melted butter brings richness, while eggs provide binding. Vanilla and lemon zest add a fresh flavor that brightens every bite. Now, the star of the show: - 1 ½ cups fresh blueberries (or frozen, thawed) - Optional: coarse sugar for topping Blueberries add natural sweetness and juicy bursts. If you like a crunchy top, sprinkle some coarse sugar before baking. These add-ins will elevate your muffins to a whole new level of deliciousness. For the complete recipe, check the Full Recipe. First, set your oven to 375°F (190°C). This warm heat gives muffins a nice rise. Next, grab a 12-cup muffin tin. You can use paper liners or lightly grease the cups with cooking spray. This step helps the muffins come out easily. In a big bowl, add the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Use a whisk to mix them well. This ensures every bite is sweet and tasty. In another bowl, mix the wet ingredients. Pour in 1 cup of buttermilk, ½ cup of melted unsalted butter, 2 large eggs, 2 teaspoons of vanilla extract, and the zest of one lemon. Stir until the mixture is smooth. This step adds moisture and flavor to your muffins. Now, pour the wet mix into the dry mix. Stir gently until just combined. It's okay if you see a few lumps. Overmixing can make your muffins tough. Next, carefully fold in 1 ½ cups of blueberries. Be gentle to prevent squishing them. Spoon the batter into the muffin tin, filling each cup about 2/3 full. If you'd like, sprinkle a bit of coarse sugar on top for a sweet crunch. Bake the muffins for 18-22 minutes. They are done when a toothpick comes out clean from the center. After baking, take the muffins out of the oven. Let them cool in the pan for about 5 minutes. Then move them to a wire rack to cool completely. For serving, enjoy them warm with butter or alongside a cup of tea. A few fresh blueberries on top make it look fancy. For the complete process, check the Full Recipe above. Mixing just enough is key for soft muffins. If you mix too much, you make the muffins tough. The goal is to combine the wet and dry ingredients until they almost come together. It's okay if you see a few lumps. These lumps help keep your muffins light and fluffy. To keep your blueberries intact, coat them in a little flour before adding them to the batter. This helps them stay suspended and prevents them from sinking to the bottom. Gently fold the blueberries into the batter. Use a spatula to lift and turn the mixture carefully. This keeps the blueberries whole and juicy. Ovens can bake differently. If your oven runs hot, check your muffins a few minutes early. You want a toothpick to come out clean. For ovens that run cool, you might need a few extra minutes. Always watch for a golden top and a firm feel. Adjusting the bake time helps you get perfect muffins every time. {{image_2}} To give your muffins a bright twist, add more lemon zest or juice. The zest adds a nice aroma and taste. I suggest using the zest of one lemon. You can also squeeze in one tablespoon of lemon juice. This will deepen the flavor and make your muffins pop! The mix of blueberries and lemon is so fresh and tasty. If you want to make a healthier version, swap some all-purpose flour for whole wheat flour. Use half whole wheat and half all-purpose. This change adds fiber and nutrients without losing that soft texture. The muffins will still taste great and feel light, while being a bit more wholesome. You can easily make these muffins plant-based! Replace eggs with flaxseed meal or applesauce. For each egg, use one tablespoon of flaxseed meal mixed with three tablespoons of water. Let it sit for a bit to thicken. For dairy, use almond milk or coconut milk instead of buttermilk. These swaps keep the muffins moist and delicious. To keep your muffins fresh, store them at room temperature. Place them in an airtight container. If you want to keep them longer, the fridge is a good option too. Just make sure to wrap them well to avoid drying out. Muffins can last for about three days at room temperature and up to a week in the fridge. Freezing your blueberry muffins is a great way to enjoy them later. Let the muffins cool completely first. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. This helps protect them from freezer burn. When you want to eat one, take it out and let it thaw at room temperature. You can also reheat it in the microwave for about 20 seconds. Muffins taste best within the first few days. After that, they may become dry or stale. Check for signs of spoilage, like a hard texture or an off smell. If they feel hard to the touch or have an unusual look, it’s best to toss them. For peak freshness, enjoy your homemade blueberry muffins within a week. For the full recipe, check out the delightful blueberry bliss muffins. Yes, you can use frozen blueberries. Just thaw them first. Drain any extra liquid before adding them to the batter. This helps keep the muffins from getting too wet. Frozen blueberries may also take a minute longer to bake. You can make homemade buttermilk easily. Just mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes to thicken. You can also use plain yogurt or sour cream mixed with some water. Look for a golden-brown top. Insert a toothpick into the center of a muffin. If it comes out clean, they are done. You can also gently press the top; it should spring back. Yes! You can add fruits like raspberries or chopped apples. Chopped nuts like walnuts or pecans also work well. If you add more moisture, you may need to bake a little longer. Just keep an eye on them! You now have a clear path to delicious blueberry muffins. By gathering the right ingredients and following each step, you can enjoy fluffy, flavorful treats. Remember to mix carefully and store them well for freshness. Feel free to explore variations like lemon or vegan options for a twist. Each muffin you bake can be your own creation. Happy baking!

Homemade Blueberry Muffins

Indulge in the sweet taste of summer with these Delightful Blueberry Bliss Muffins! Perfectly fluffy and bursting with fresh blueberries, these muffins are easy to make and great for breakfast or a snack. With simple ingredients and quick steps, you can whip up a batch in no time. Don’t miss out on this delicious recipe—click through for full instructions and tips on serving your muffins warm for the ultimate treat!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk (or homemade with milk + vinegar)

½ cup unsalted butter, melted

2 large eggs

2 teaspoons vanilla extract

1 ½ cups fresh blueberries (or frozen, thawed)

Zest of 1 lemon

Optional: coarse sugar for topping

Instructions
 

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.

      In another bowl, combine the buttermilk, melted butter, eggs, vanilla extract, and lemon zest. Mix until smooth.

        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.

          Gently fold in the blueberries, being cautious not to crush them.

            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.

              Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                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.

                  - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm with a pat of butter on top or alongside a cup of tea for a delightful treat. Garnish with a few fresh blueberries for an extra touch of elegance.