Recipe for Muffins

Recipe for Muffins
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2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk (see note below if you don’t have buttermilk)
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 and 1/2 cups blueberries (fresh or frozen; if using frozen, do not thaw)
For the Topping (Optional):
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

  1. Preheat Oven and Prepare Muffin Pan:
    Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease the cups with butter or non-stick spray.
  2. Mix Dry Ingredients:
    In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    In a separate bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients:
    Add the wet ingredients to the dry ingredients, using a spatula to fold everything together just until combined. Avoid over-mixing to prevent tough muffins.
  5. Add Blueberries:
    Gently fold the blueberries into the batter.
  6. Fill Muffin Cups:
    Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Add Topping (Optional):
    If using, mix the sugar and cinnamon for the topping and sprinkle over the top of each muffin.
  8. Bake:
    Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool:
    Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy your homemade Blueberry Muffins, perfect for breakfast, as a snack, or any time you need a sweet treat!

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