Nothing is better than fresh from the oven muffins. These moist and fruity blueberry muffins are a sweet experience. Making bakery fresh blueberry muffins right at home has never been easier.

This muffin recipe is the base muffin recipe I use and it will work great with chocolate chips, raspberries or whatever you like in your muffins. I attended the annual Blueberry Festival  in my town and couldn’t resist running home with my stash of blueberries and making muffins.  Today I’m going to help you make bakery fresh blueberry muffins right at home. I’m wondering right now if I can use some of my blueberries to make cookies. I’ll figure that out another day. Can you tell I have a sweet tooth?

The secret to successful muffins is to avoid over-mixing.

Makes 6 muffins      Prep time: 15 minutes      Bake time: 15 minutes

Ingredients

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, room temperature

1/2 cup granulated sugar

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup fresh/frozen blueberries

Directions

Preheat oven to 425 degrees

Spray muffin tin with non-stick spray

In a large bowl, combine flour, baking powder, salt

Mix dry ingredients and set aside

In a medium bowl, whisk eggs and sugar until combined

Mix in the oil, buttermilk and vanilla

Fold wet ingredients into dry ingredients and mix together by hand.

Avoid Overmixing

The batter will be somewhat lumpy

Fold in the blueberries

Pour batter into muffin tin, filling to the top

Bake at 425 degrees for 5 minutes

Reduce oven temperature to 375

Bake for an additional 10 minutes

Store muffins at room temperature in an airtight container for 5 days

Muffins freeze well for up to 3 months