Updated: Jan 13
Blueberry Muffins are the best addition to the breakfast menu. The smell of these wafting through the house wake the kids on a Saturday morning all on their own. I don’t have to even call out and wake them up. These Blueberry Muffins can do wonders!
I love how the blueberries pop as you bite down on them. The freshness of the berries with the softness of the muffins will make the perfect breakfast. Serve with a tall glass of milk or even a huge mug of tea, which is how I eat them! These muffins are so easy, they come together in a matter of minutes. You are going to love how perfect they are.
Preparation Time 5 minutes
Cook Time 25-30 minutes
2 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/8 cup sugar
1 cup buttermilk
1 teaspoon vanilla
120 ml vegetable oil
1 cup fresh blueberries - plus 1/2 cup extra for topping the muffins before baking
1/4 cup light brown sugar
Extra: oil for greasing the muffin pans
Preheat the oven to 220c.
Combine the flour, baking powder, salt and sugar in a large bowl. Mix to combine. Create a well in the dry ingredients and set the bowl aside.
Combine the eggs, buttermilk, vanilla and oil in another bowl. Whisk well to combine and no streaks remain.
Pour the wet ingredients over the dry ingredients and mix them together. Mix well enough to just combine. Do not over mix this mixture. A few lumps of dry flour is ok.
Add the fresh blueberries and fold them in slowly.
Grease a muffin pan by brushing it with oil. Make sure you get into all the crevices, so that it is easier to remove them from the pan after baking.
Fill the muffin pan 3/4 of the way to the top. Top the muffins with the additional muffins and sprinkle over some light brown sugar. The light brown sugar will make sure the tops are crunchy after baking.
Bake the muffins for 2 minutes at 220c then turn the oven down to 180c and bake them an additional 15-18 minutes. An inserted skewer will come out clean.