Blueberry Muffins

Blueberry muffins are my favorite!  This recipe is one of my granddaughter Evie’s favorite to bake with me as well:).

There’s something about summer with all the fresh fruits and vegetables, don’t you agree?

These muffins can be made with frozen blueberries too, just don’t thaw them.


Dry Ingredients:

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

Wet Ingredients:

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


  • 1½ cups fresh blueberries

This recipe makes 12 regular or 6 large muffins…yum!


  1. Line muffin tin with liners*.  Preheat oven to 400° F.
  2. Whisk dry ingredients in a large bowl until combined.  Set aside
  3. Whisk wet ingredients in a large measuring cup or bowl.
  4. 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.
  5. Using a large scoop, divide the batter between 12 muffin cavities* (if you choose not to use liners, spray tins with baking spray).  Top with extra blueberries (this is optional).
  6. Bake for 5 minutes at 400° F.
  7. Lower the temperature to 350° F and continue to bake for 13-15 minutes (until golden brown).
  8. Remove from oven and transfer to a cooling rack.
  9. Muffins can be eaten warm or at room temperature.


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!





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