Blueberry Muffins Recipe
This blueberry muffins recipe makes perfect from scratch muffins! They're a bit sweet, a bit tart and are a great way to start your mornings - especially since they're freezer friendly!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
- 2.5 cups All Purpose Flour
- 1 cup Sugar
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup Canola Oil
- 2 Eggs
- 1 cup Buttermilk
- 1 tsp. Vanilla Extract
- 2 Cups Blueberries
- Turbinado Sugar to taste, optional
Preheat oven to 450F. Add 12 liners to muffin tin, set aside.
In a large bowl, add flour, sugar, baking soda and salt. Mix well. Set aside.
In a medium bowl, add canola oil, eggs, buttermilk and vanilla extract. Mix well. Pour into large bowl over dry ingredients. Mix until well combined, being sure to not over mix.
Place a heaping spoonful of batter into each of the 12 lined muffin cups, set aside.
Gently fold blueberries into remaining batter. Divide remaining batter evenly between each cup, filling to the top, being sure to not overfill. Lightly sprinkle turbinado sugar over each muffin before baking.
Bake at 450F for 8 minutes, then reduce heat to 350F for 22 to 25 minutes, or until tops are firm, muffins are lightly golden brown and a toothpick comes out clean.
Remove from oven, allow to cool before enjoying.
Serving: 1muffin | Calories: 290kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 149mg | Potassium: 101mg | Fiber: 1g | Sugar: 24g | Vitamin A: 85IU | Vitamin C: 2.4mg | Calcium: 36mg | Iron: 2.4mg