Wild Blueberry Muffins
The freezer is your secret accomplice when it comes to enjoying homemade wild blueberry muffins all year long. Fluffy, sweet, and generously studded with wild blueberries, these storybook perfect muffins are delightful anytime.
Servings 12 muffins
Ingredients
- 2½ cups flour all purpose
- ¾ cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs
- 1 cup buttermilk
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup wild blueberries fresh or frozen
Instructions
- Heat the oven to 400°F and prepare a muffin tin with paper liners.
- Melt the butter in a small saucepan and set it aside to cool briefly.
- In a large bowl, sift all of the dry ingredients together.
- In a separate medium bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Then mix them together just until all of the dry ingredients are evenly moistened. (The batter will look lumpy, and that is exactly what you want.)
- Fold the blueberries into the batter, working very quickly if they are frozen so they don't thaw too much and tint your batter blue.
- Spoon the batter evenly into the prepared muffin tin. (An ice cream scoop is useful here.)
- Bake for 20 to 30 minutes or until the muffins are golden brown.