Name: Thomas's Blueberry Buttermilk Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar, plus a little extra for the tops; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk (shake the carton first); 1/2 cup vegetable oil (or melted butter); 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups fresh blueberries (one 6-ounce box)

Recipe 22 · Breakfast

Thomas's Blueberry Buttermilk Muffins

Tall, golden muffins bursting with juicy blueberries and a tender buttermilk crumb. Your kitchen will smell amazing.

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Prep15 minutes

Bake20–22 minutes

Serves12 muffins

Nutritionabout 210 cal · 4g protein per muffin

Fresh blueberry muffins with golden tops, one broken open showing juicy berries

Fill the cups right to the top for tall bakery-style muffins.

What you need

2 cups all-purpose flour
¾ cup sugar, plus a little extra for the tops
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk (shake the carton first)
½ cup vegetable oil (or melted butter)
2 large eggs
1 teaspoon vanilla extract
1½ cups fresh blueberries (one 6-ounce box)

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All-purpose flour Granulated sugar Baking powder Baking soda Salt Vegetable oil Salted butter Eggs Vanilla extract

Also grab: a 12-cup muffin tin, paper liners, two mixing bowls, a whisk and a spoon.

How to make it

Heat the oven to 400°F.. Line the muffin tin with paper liners.
Mix the dry ingredients.. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
Mix the wet ingredients.. In a second bowl, whisk the buttermilk, oil, eggs and vanilla until smooth.
Combine gently.. Pour the wet mixture into the dry and stir just until you stop seeing flour. Lumps are fine — overmixing makes tough muffins.
Fold in the berries.. Gently stir in the blueberries with just a few strokes.
Fill and bake.. Divide the batter between the 12 cups, filling each right to the top. Sprinkle a pinch of sugar over each. Bake 20–22 minutes, until golden and springy on top.
Cool a little.. Let them sit in the tin for 5 minutes, then move to a rack. Best warm.

How to serve it

Warm with a little butter. Perfect with coffee or a cold glass of milk.

Save the leftovers

Keep at room temperature for 2 days in a sealed container, or freeze for up to 2 months.