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Fluffy warm homemade muffins filled with fresh blueberries makes the perfect breakfast or brunch dish. Blueberries are one of my favorite fruits, especially in sweet breakfast dishes. These sweet muffins taste like a dessert but for breakfast. I like to serve these blueberry muffins with eggs and bacon for a weekend brunch. These muffins can be made ahead of time and they will still taste just as delicious the next day.
I used fresh blueberries in these muffins, although if blueberries are not in season you can always use frozen blueberries instead. To make a buttermilk substitute for these muffins, in a small measuring cup whisk together milk and white distilled vinegar and let it sit for 5 minutes. The buttermilk makes these muffins more moist. If you would rather use regular milk you can skip this step all together. Whisk all of the dry ingredients together in a large bowl. Whisk in the melted butter, eggs and buttermilk mixture until the batter is just combined. Careful to not over mix the muffin batter because it will create tough muffins. Gently fold the blueberries into the batter and divide between muffin cups. Bake until the muffins are golden brown and cooked all the way through.
Fluffy Blueberry Muffins
Ingredients
- 1/2 cup milk
- 1 teaspoon white distilled vinegar
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375 F. In a small measuring cup, whisk together milk and vinegar. Let sit for 5 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add in melted butter, milk mixture and eggs. Whisk until just combined, fold in fresh blueberries.
- Divide batter evenly between a greased 12-cup muffin pan. Bake for 20-25 minutes.