Yield: 18 muffins
Bake Time: 18 - 22 minutes
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
2 large eggs
1 cup buttermilk
⅓ cup vegetable oil
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
2 tbsp flour (to dust blueberries)
Directions
1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.
4. Add wet ingredients to dry, stirring until just combined.
5. Dust blueberries with 2 tbsp of flour. Fold blueberries into batter.
6. Divide batter evenly among liners, filling ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean. Cool before serving.
Common Questions & Answers
Q: Why do my muffins come out dense?
A: You may be overmixing the batter! Stir just until the dry ingredients are moistened—lumps are okay.
Q: Can I substitute oil for butter?
A: Yes! Melted butter gives a rich flavor, while oil makes muffins extra moist. Use the same measurement.
Q: How do I store muffins and quick breads?
A: Keep them in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Q: Can I freeze quick breads or muffins?
A: Absolutely! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.
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